Hot Broccoli Dip Recipe

Name: Hot Broccoli Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 2 b
Ingredients: 1 round sourdough bread loaf (1-1/2 lb./675 g); 2 cups chopped fresh broccoli; 1/2 cup chopped red pepper s; 1/4 cup chopped onion s; 1 stalk celery , chopped; 1/4 tsp. dried rosemary leaves , crushed; 2 Tbsp. non-hydrogenated margarine; 1 lb. (450 g) Velveeta Process Cheese Product , cut into 1/2-inch cubes; 1/4 tsp. hot pepper sauce

Ingredients

1 round sourdough bread loaf (1-1/2 lb./675 g)
2 cups chopped fresh broccoli
1/2 cup chopped red pepper s
1/4 cup chopped onion s
1 stalk celery , chopped
1/4 tsp. dried rosemary leaves , crushed
2 Tbsp. non-hydrogenated margarine
1 lb. (450 g) Velveeta Process Cheese Product , cut into 1/2-inch cubes
1/4 tsp. hot pepper sauce

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD Makes 3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 2 b

Instructions

1. Cut thin slice from top of bread loaf; remove centre leaving 1-inch-thick shell. Cut removed bread into 48 pieces; spread onto baking sheet. Add bread shell; replace top. Bake 15 min.
2. Meanwhile, cook and stir vegetables and rosemary in margarine in large skillet on medium-high heat 5 min. or until crisp-tender. Add Velveeta and pepper sauce; cook on low heat 2 min. or until Velveeta is melted and vegetables are evenly coated, stirring constantly.
3. Spoon dip into warm bread shell just before serving. Serve with toasted bread pieces.

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