Cut lengthwise slice from top of 1-lb. round bread loaf. Remove center of loaf, leaving 1-inch-thick shell. Pour prepared dip into bread shell. Garnish rim of bread shell with fresh rosemary sprigs to resemble a wreath.
Cover and refrigerate any leftover dip. Reheat, then spoon over hot baked potatoes or cooked pasta.
Prepare as directed, using 2% Milk VELVEETA and WHEAT THINS Toasted Chips Multi-Grain. Makes 2-1/2 cups or 20 servings, 2 Tbsp. dip and 15 chips each.