1-1 1/2 lb. sour dough bread loaf
1/3 c. butter
2/3 c. chopped red or green pepper
1/3 c. chopped celery
1/3 c. onion
1 lb. Velveeta, cubed
10 oz. pkg. frozen chopped spinach, cooked, drained & squeezed
1/2 tsp. dried rosemary leaves, crushed

Brush inside of loaf with 3 tablespoons butter. Bake at 350 degrees for 20 minutes. Saute peppers, celery and onions in remaining butter until tender. Add Velveeta. Stir over low heat until cheese is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Pour into bread shell. Serve with reserved bread, top slice and/or vegetable dippers.