Hot Broccoli Dip

  • Total: 30 min
  • Cook: 30 min
  • Yield: 2-1/2 cups or 20 servings, 2 Tbsp. each
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Ingredients

1 loaf (1-1/2 lb.) round sourdough bread

1/2 cup chopped celery

1/2 cup chopped red peppers

1/4 cup chopped onions

2 Tbsp. butter or margarine

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, 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

Directions

  1. 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.
  2. 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.
  3. Spoon into bread loaf. Serve with toasted bread pieces, NABISCO Crackers and/or assorted cut-up fresh vegetables.

Use Your Microwave:

  1. 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:

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

Variation:

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

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