Recipe Detail

Hot Broccoli Dip

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Number of Servings:


  1. 1 pounds - round rye bread loaf
  2. 1/2 cups - finely chopped celery
  3. 1/2 cups - finely chopped onion
  4. 2 tablespoons - Parkay margarine
  5. 1 pounds - Velveeta process cheese spread cubed
  6. 1 packages - 10 oz. frozen chopped broccoli thawed, drained
  7. 1/4 teaspoons - dried crushed rosemary leaves


Cut slice from top of bread loaf; remove center, leaving 1-inch shell. Cut removed bread into bite-sized pieces.

Saute celery and onion in margarine until tender. Add process cheese spread; stir over low heat until cheese is melted.

Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf.

Serve with vegetable dippers and bread.

For Microwave:
Prepare bread as directed. Microwave celery, onions and margarine in 1-1/2 quart bowl on High 4 to 5 minutes or until vegetables are tender, stirring every 2 minutes. Add remaining ingredients. Microwave 3 to 5 minutes or until process cheese spread is melted, stirring every 2 minutes. Continue as directed.


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