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.
Serving Suggestion- Serve with RITZ Crackers and/or assorted cut-up fresh vegetables in addition to the toasted bread cubes. Hot Spinach Dip- Prepare as directed, substituting 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, for the broccoli. Variation- Omit bread loaf. Prepare dip as directed; pour into serving bowl. Serve with RITZ Crackers and assorted cut-up fresh vegetables.
Originally Submitted
12/22/2012
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