Treasure chest dip

Yield: 6 Servings

Measure Ingredient
1 (1.5-lb) round loaf sourdough bread
Squeeze Parkay margarine
¾ pounds Velveeta pasteurized process cheese spread; cubed
1 can (4.25-oz) tiny cocktail shrimp; drained, rinsed
2 Hard-cooked eggs; chopped
¾ cup Chopped celery
⅓ cup Kraft real mayonnaise
2 tablespoons Milk
¼ teaspoon Dill weed

Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-size pieces. Brush inside of shell and top of slice with margarine. Cover with top. Place on cookie sheet. Bake at 350 degrees for 20 minutes or until hot. Place reserved bread on cookie sheet during last 15 minutes of baking. Combine Velveeta cheese spread, shrimp, eggs, celery, mayonnaise and milk in saucepan. Stir over low heat until cheese is melted. Spoon into bread loaf. Serve hot with bread pieces and vegetable dippers. Serves 6-8.

"CREATIVE COOKING WITH VELVEETA" P.O. BOX 8146

CLINTON, IA 52736

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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