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Appetizers

Hot Broccoli Dip

4.4 (26)
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Hot Broccoli Dip recipe
photo by:
kraft
We thought this was great...we made it with the spinach. My niece loved it so much that she asked me to forward the recipe to her. There were NO leftovers!!
posted by
tsharan
on 1/15/2010
time
prep:
30 min
total:
30 min
servings
total:
2-1/2 cups dip or 20 servings, 2 Tbsp. dip and 1 oz. bread each
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What You Need

1
  round sourdough bread loaf (1-1/2 lb.)
1/2
cup chopped celery
1/2
cup chopped red peppers
1/4
cup chopped onions
2
Tbsp. butter
1
lb. (16 oz.) VELVEETA®, 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

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 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, RITZ Crackers and/or assorted cut-up fresh vegetables.

Kraft Kitchens Tips

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
Prepare as directed, substituting 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, for the broccoli.
Variation
Omit bread loaf. Spoon dip into serving bowl. Serve with crackers and assorted cut-up vegetables as directed.
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