Hot Broccoli Dip Recipe
This hot broccoli dip is a cooked dip prepared with cooked veggies with cheese spread. Herbed with rosemary, the broccoli dip is heated through and spooned into a baked sour dough bread shell. Served with cut up and baked pieces of the bread removed from the center as dippers, it makes a nice little snack.
Ingredients
1 (1 1/2-pound) round sourdough bread loaf
1/2 cup finely chopped celery
1/2 cup chopped red pepper
1/4 cup finely chopped onion
2 tablespoons Spread Sticks
1 pound Pasteurized Process Cheese Spread, cubed
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1/4 teaspoon dried rosemary leaves, crushed
Directions
Cut slice from top of bread loaf; remove center, leaving 1-inch shell.
Cut removed bread into bite-size pieces.
Cover shell with top.
Place on cookie sheet with bread pieces.
Bake at 350°F, 15 minutes or until hot.
In large skillet, saute celery, pepper and onion in spread.
Reduce heat to low.
Add process cheese spread; stir until melted.
Stir in remaining ingredients; heat thoroughly, stirring constantly.
Spoon into bread loaf.
Cut removed bread into bite-size pieces.
Cover shell with top.
Place on cookie sheet with bread pieces.
Bake at 350°F, 15 minutes or until hot.
In large skillet, saute celery, pepper and onion in spread.
Reduce heat to low.
Add process cheese spread; stir until melted.
Stir in remaining ingredients; heat thoroughly, stirring constantly.
Spoon into bread loaf.
