Hot Broccoli Dip - cooking recipe

Ingredients

1 lb. round rye bread loaf
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 Tbsp. Parkay margarine
1 lb. Velveeta, cubed
1 (10 oz.) pkg. frozen chopped broccoli, drained
1/4 tsp. dried rosemary leaves, crushed

Preparation

Cut slice from top of bread loaf; remove center, leaving 1-inch shell.
Cut removed bread into bite size pieces.
Saute celery and onion in margarine until tender.
Add process cheese spread; stir over low heat until process cheese is melted.
Stir in remaining ingredients; heat thoroughly, stirring constantly.
Spoon into bread loaf.
Serve with vegetable dippers and bread.