HOT BROCCOLI DIP

Hot Broccoli Dip image

Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.

Provided by My Food and Family

Categories Bread

Time 30m

Yield 20 servings, 2 Tbsp. dip and 1 oz. bread each

Number Of Ingredients 9

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Ingredients

1 round sourdough bread loaf (1-1/2 lb.)
2 stalks celery, chopped
1/2 cup chopped red peppers
1/4 cup chopped onions
2 Tbsp. butter
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
few drops hot pepper sauce

Steps:

Heat oven to 350°F.
Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
Pour into bread loaf. Serve with toasted bread pieces.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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