1 lb. round rye bread loaf
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. butter
1 lb. Velveeta cheese, cubed
1 (10 oz.) pkg. frozen chopped broccoli, thawed & drained
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. Saute celery and onions in butter until tender. Add process cheese, stir over low heat until melted. Stir remaining ingredients, heat thoroughly, stirring constantly. Spoon into loaf. Serve with vegetable dippers and bread bits.