Save Recipe Print
Total:
30 min
Cook:
30 min
Yield:
2-1/2 cups or 20 servings, 2 Tbsp. each
Level:
None

Ingredients

Directions

Heat oven to 350 degrees 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 until tender. Add VELVEETA; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly.

Spoon into bread loaf. Serve with toasted bread pieces, NABISCO Crackers and/or assorted cut-up fresh vegetables.

Use Your Microwave:

Microwave celery, red peppers, onions and butter in 2-qt. microwaveable bowl on HIGH 1 min. Add VELVEETA, broccoli, rosemary and hot pepper sauce; mix well. Microwave 5 to 6 min. or until VELVEETA is melted, stirring after 3 min.

Hot Spinach Dip:

Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry, for the broccoli.

Variation:

Omit bread loaf. Spoon dip into serving bowl. Serve with crackers and assorted cut-up vegetables as directed.

Categories:

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Charleston Cheese Dip

Recipe courtesy of Trisha Yearwood

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Hot Wieners Rhode Island Style

Recipe courtesy of Guy Fieri

VELVEETA Broccoli Dip

Hot Crab Rangoon Dip

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.