"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Hot Broccoli Dip Recipe

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This recipe for Hot Broccoli Dip, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Ball
Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 1/2 lb. round sour dough bread or rye loaf
1/2 c. finely chopped celery
1/2 c. chopped red pepper
1/4 c. finely chopped onion
2 T. margarine
1 lb. Velveeta, cubed
1 10 oz pkg. chopped broccoli, thawed and drained.(can use fresh broccoli)
1/4 tsp. dried rosemary leaves, crushed

Directions:
Directions:
Heat oven to 350. Cut sliced from top of bread loaf, remove center, leaving a 1 inch shell. Cut removed bread into bite size pieces. Cover shell with top, place on cookie sheet with bread pieces, bake 15 minutes. Saute celery, peppers, and onions in margarine; add cheese, stir over low heat until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf, serve hot with bread pieces and vegetable dippers

 

 

 

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