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.
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