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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Wonderful,creamy cheesy broccoli dip. Ingredients:
1 round sourdough bread loaf (1-1/2 lbs |
1/2 c chopped celery |
1/2 c red peppers |
1/4 c chopped onions |
2 tbs butter |
1 lb. velveeta cheese product,cut in 1/2' cubes |
1 pkg (10 oz) frozen chopped broccoli,thawed and drained |
1/4 tsp dried rosemary leaves,crushed |
few drops hot pepper sauce |
Directions:
1. Heat oven to 350 degrees
2. Cut thin slice from top of bread loaf;remove center,leaving 1 thick shell. Cut removed bread into bite-size pieces;spread onto baking sheet. Add bread shell;replace top. Bake 15 mins. Cool slightly.
3. Meanwhile cook and stir celery,red peppers and onions in butter in medium saucepan on med. heat till tender. Add Velveeta;cook on low heat till melted,stirring frequently. Add broccoli,rosemary and hot pepper sauce;cook till heated through,stirring constantly.
4. Pour into bread shell just before serving. Serve with toasted bread pieces, crackers and/or assorted fresh vegetables.
5. Hor Spinach Dip: Prepare as directed substituting 1 pkg (10 oz) frozen chopped spinach,thawed and well drained for the broccoli.
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