Hot Broccoli Dip
(from Kraft Food & Family)
1 round sourdough bread loaf (1 ½ lb.)
½ cup chopped celery
½ cup chopped red pepper
¼ cup chopped onion
2 tablespoons butter
1 lb. Velveeta, cut into ½” cubes
10 oz. Frozen chopped broccoli, thawed & drained
¼ teaspoon dried rosemary leaves, crushed
Few drops hot pepper sauce
Preheat oven to 350. Cut thin slice from top of bread loaf; remove center, leaving 1” thick shell. Cut removed bread into bite-size pieces and spread on baking sheet. Add bread shell, replace top, and put baking sheet with bread into oven for 15 minutes. Cool slightly. While bread bakes, cook and stir celery, red peppers and onions in butter in medium saucepan over medium heat until tender. Add Velveeta and cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly. Pour broccoli/cheese mixture into bread shell just before serving. Serve with toasted bread pieces, crackers, or assorted fresh vegetables
