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

Cut slice from top of bread; remove center leaving 1 inch shell. Cut removed bread into bite sized pieces; reserve. Brush insides of shell with 3 tablespoon butter, melted. Place on cookie sheet with reserved bread. Bake at 350 degrees 20 minutes. Saute peppers, celery, and onions in remaining butter until tender. Add process cheese spread; stir over low heat until process cheese spread is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Pour into bread shell; serve with reserved bread, top slice and assorted vegetable dippers. Makes 2 2/3 cups.