Hot Broccoli Dip

6 to 8 servings

I 1~-lb. round sourdough bread loaf

~ cup finely chopped celery

~ cup chopped red pepper

I/4 cup finely chopped onion

2 tablespoons PARKAY Margarine

1 lb. VELVEETA Pasteurized Process Cheese

Spread, cubed

1 10-0z. pkg. frozen chopped broccoli,

thawed, drained

V4 teaspoon dried rosemary leaves, crushed

Cut slice from top of bread loaf; remove center

leaving 1-inch shell. Cut removed bread into bite-

size pieces. Cover shell with top. Place on cookie

sheet with bread pieces. Bake at 350~, 15 minutes

or until hot. In large skillet, saute celery, peppers

and onions in margarine. Reduce heat to low. Add

process cheese spread; stir until melted. Stir in

remaining ingredients; heat thoroughly, stirring

constantly. Spoon into bread loaf. Serve hot with

toasted bread pieces and vegetable dippers.

Preparation time: 15 minutes

Baking time: 15 minutes

Microwave: Prepare bread loaf as directed.

Combine celery, peppers, onions and margarine in

2-quart microwave-safe bowl. Microwave on High

1 minute. Add remaining ingredients; microwave

on High 5 to 6 minutes or until hot, stirring after 3

minutes. Spoon into bread loaf. Serve hot with

toasted bread pieces and vegetable dippers.