2 loaves Boule bread
1/3 c. butter
2/3 c. chopped peppers
1/3 c. celery
1/3 c. onion
1 lb. Velveeta cheese, cubed
1 (10 oz.) frozen chopped spinach
1/4 tsp. dried rosemary leaves, crushed

Reserve 3 tablespoons butter. With rest of butter, saute peppers, onions and celery until tender. Add cheese and melt. Add rosemary. Cook spinach in microwave.

Drain and chop. Add to cheese.

Cut top of bread, scoop out middle. Brush inside with 3 tablespoons butter.

Cut up remaining bread into bite size pieces. Put on cookie tray in oven.

Heat until slightly brown. Pour cheese mixture into loaf. Put pieces around and serve.