Hot Broccoli Dip - cooking recipe

Ingredients

1 lb. round rye or pumpernickel
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
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 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 vegetable dippers and bread.