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