Ingredients
1 round sourdough load (1 1/2lb)
1/2 c chopped celery
1/2 c chopped red peppers
1/4 c chopped onions
2 tbsp butter
1lb (16oz) Velveeta cheese, cut into 1/2" cubes
1 pkg (10oz) frozen broccoli, thawed and drained
1/4 tsp dried rosemary, crushed
Preheat oven to 350˚.
Cut thin slice from top of bread loaf' remove center, leaving 1" thick shell. Cut removed bread into bite-sized pieces; spread onto baking sheet. Add bread shell; replace top. Bake 15 minutes. Cool completely.
Meanwhile, cook and stir celery, peppers, onions in butter in medium saucepan on medium heat or until tender. Add velveeta cheese; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce (a few drops, optional). Cook until heated through, stirring constantly.
Pour into bread shell just before serving. Serve with toasted bread pieces, Ritz crackers and/or cut-up fresh veggies.
