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Hot Broccoli Dip

Hot Broccoli Dip recipe
photo by:kraft
Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.
30 min
30 min
20 servings, 2 Tbsp. dip and 1 oz. bread each
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What You Need

  round sourdough bread loaf (1-1/2 lb.)
stalks  celery, chopped
cup  chopped red peppers
cup  chopped onions
Tbsp.  butter
lb.  (16 oz.) VELVEETA®, cut into 1/2-inch cubes
pkg.  (10 oz.) frozen chopped broccoli, thawed, drained
tsp.  dried rosemary leaves, crushed
 Few drops hot pepper sauce

Make It

HEAT oven to 350°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 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.

POUR into bread loaf. Serve with toasted bread pieces.

Kraft Kitchens Tips

Serving Suggestion
Serve with RITZ Crackers and/or assorted cut-up fresh vegetables in addition to the toasted bread cubes.
Hot Spinach Dip
Prepare as directed, substituting 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, for the broccoli.
Omit bread loaf. Prepare dip as directed; pour into serving bowl. Serve with RITZ Crackers and assorted cut-up fresh vegetables.
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