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Hot Broccoli Dip

average rating

rate/review

prep time

25 min

total time

25 min

makes

3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 2 bread pieces (20 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 round sourdough bread loaf (1-1/2 lb./675 g)

2 cups chopped fresh broccoli

1/2 cup chopped red peppers

1/4 cup chopped onions

1 stalk celery, chopped

1/4 tsp. dried rosemary leaves, crushed

2 Tbsp. non-hydrogenated margarine

1 lb. (450 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes

1/4 tsp. hot pepper sauce

Make It

HEAT oven to 350°F.

CUT thin slice from top of bread loaf; remove centre leaving 1-inch-thick shell. Cut removed bread into 48 pieces; spread onto baking sheet. Add bread shell; replace top. Bake 15 min.

MEANWHILE, cook and stir vegetables and rosemary in margarine in large skillet on medium-high heat 5 min. or until crisp-tender. Add Velveeta and pepper sauce; cook on low heat 2 min. or until Velveeta is melted and vegetables are evenly coated, stirring constantly.

SPOON dip into warm bread shell just before serving. Serve with toasted bread pieces.

kraft kitchens tips

Variation

Substitute 2 tubs (500 g each) Maclaren's Imperial Sharp Cold Pack Cheddar Cheese Product for the Velveeta and a pumpernickel bread loaf for the sourdough bread loaf.

Use Your Microwave

Microwave peppers, onions, celery and butter in 2.3-L 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 ccompletely melted, stirring after 3 min.

Hot Spinach Dip

Substitute 1 pkg. (300 g) frozen chopped spinach, thawed and squeezed dry, for the broccoli.