Hot Broccoli Dip - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen broccoli, chopped, thawed and drained
1 lb. block Velveeta cheese, cubed
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 tsp. crushed rosemary
2 Tbsp. margarine
1 round pumpernickel bread

Preparation

Saute onion and celery in margarine.
Add cubed Velveeta; heat until melted.
Add rosemary and broccoli; stir until hot.
Hollow a round loaf of pumpernickel bread.
Pour broccoli-cheese mixture into center of bread.
Use pieces of bread to dip into mixture.