Hot Broccoli Dip

Ingredients

• 10 oz broccoli frozen thawed drained chopped
• 2 Tbsp butter 
• 2 stalks celery chopped
• 0.3 tsp rosemary leaves dried crushed
• 0.3 cup onions chopped
• 3 drops pepper sauce hot
• 0.5 cup pasilla peppers red chopped
• 1.5 lb round sourdough bread loaf 
• 16 oz velveetaâ cut into 1/2-inch cubes
• 16 oz velveetaâ cut into 1/2-inch cubes

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Heat oven to 350F.
2. Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell.
3. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces.
4. Bake 15 min.; cool slightly.
5. Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender.
6. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently.
7. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
8. Pour into bread loaf.
9. Serve with toasted bread pieces.