1 1/2 lb. round sour dough loaf
1/3 c. butter
2/3 c. chopped green pepper
1/3 c. chopped celery and chopped onion
1 lb. Velveeta cheese, cubed
10 oz. pkg. frozen chopped spinach, cooked, drained and squeezed
1/4 tsp. dried rosemary leaves, crushed

Cut out top of bread. Remove center leaving 1 inch shell. Cut removed bread into bite size pieces. Reserve. Brush inside of shell with 3 tbsp. melted butter. Place on cookie sheet with reserved bread. Bake at 350 degrees for 20 minutes.

Saute peppers, celery and onions in remaining butter until tender. Add cheese. Stir over low heat until cheese is melted. Stir in remaining ingredients. Heat thoroughly, stirring constantly.

Pour into bread shell. Serve with reserved bread and assorted vegetables dippers.