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. margarine
1 lb. Velveeta cheese, cubed
1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained

Preparation

Cut slice from top of bread loaf; remove center, leaving 1-inch shell.
Cut removed bread into bite size pieces.
Saute celery and onions in margarine until tender.
Add cheese; stir over low heat until cheese is melted.
Stir in remaining ingredients;
heat thoroughly, stirring constantly.
Spoon into bread loaf.
Serve with veggie dippers and bread.
Makes 2 cups.