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Broccoli Dip from Velveeta Recipe

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This recipe for Broccoli Dip from Velveeta is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1 1/2 pound round sourdough bread loaf
1/2 cup finely chopped celery
1/2 cup chopped red pepper
1/4 cup finely chopped onion
2 tablespoons margarine
1 pound Velveeta
1 10 ounce package chopped broccoli, thawed, drained
1/4 teaspoon dried rosemary leaves, crushed
Directions:
Directions:
Preheat oven to 350 degrees.
Cut slice from top of bread loaf; remove center leaving 1 inch shell.
Cut removed bread into bite-size pieces.
Cover shell with top, place on cookie sheet with bread pieces; bake 15 minutes.
Sauté celery, peppers and onions in margarine; add Velveeta, stir over low heat until melted.
Stir in remaining ingredients; heat thoroughly, stirring constantly.
Spoon into bread loaf; serve hot with toasted bread pieces and vegetable dippers.
Personal Notes:
Personal Notes:
I got this off the Velveeta box many years ago. It is so good - I don't know why I don't make it more often!

 

 

 

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