Hot cheese and broccoli dip

6 servings

Ingredients

Quantity Ingredient
1 each Round pumpernickel bread
½ cup Finely chopped celery
½ cup Diced red pepper
¼ cup Finely chopped onion
1 tablespoon Butter or margarine
500 grams Pkg Velveeta processed cheese loaf, cubed
300 grams Pkg frozen chopped broccoli, thawed and drained
¼ teaspoon Hot pepper sauce

Directions

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

Cut slice from top of bread loaf; remove centre leaving 1 inch shell.

Cut removed bread into bite sized chunks. Cover shell with top.

Place on cookie sheet with bread chunks. Bake at 350F for 15 minutes. In a large frying pan, saute vegetables in butter. Reduce heat to low. Add processed cheese loaf, stir until melted. Stir in reaming ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve hot with toasted bread chunks and vegetable dippers. Makes 6-8 servings. Origin: Kraft Cheese Celebration; Recipe Ideas for Thanksgiving. Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-28-94

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