Hot Broccoli Dip - cooking recipe

Ingredients

1 lb. round rye bread
1/2 c. finely chopped onions
1/2 c. celery
2 Tbsp. butter
1 lb. Velveeta cheese, cubed
1 (10 oz.) pkg. frozen broccoli, thawed and drained
1/4 tsp. dried rosemary, crushed

Preparation

Cut slice from top of bread loaf; cut in bite-size pieces. Remove center of loaf and cut in bite-size pieces.
Saute celery and onions in butter until tender.
Add cheese and stir over low heat until melted.
Stir in remaining ingredients thoroughly. Stir constantly.
Spoon into bread shell.
Serve with vegetables and bite-sized bread cubes.
Makes 2 cups.