Hot Broccoli Dip
1 loaf (1/2 lb) round sourdough bread
1/2 cup chopped celery
1/2 cup chopped red bell peppers
1/4 cup chopped onions
2 Tbsp. butter or margarine
1 lb (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce
PREHEAT oven to 350 degrees F. Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min. Cool slightly.
MEANWHILE, cook and stir celery, red bell peppers, and onions in butter in medium saucepan on medium heat until tender. Reduce heat to low. Add VELVEETA; cook until melted, stirring frequently. Add broccoli, rosemary, and hot pepper sauce; mix well. Cook until heated through, stirring constantly.
SPOON into bread loaf. Sere hot with toasted bread pieces, NABISCO crackers, and/or assorted cut up vegetables.