1 1/2 lb. round sourdough bread loaf
Squeeze butter
3/4 lb. Velveeta pasteurized process cheese spread, cubed
1 (4 1/4 oz.) can tiny cocktail shrimp, drained, rinsed
2 hard-cooked eggs, chopped
3/4 cup chopped celery
1/3 cup Kraft real mayonnaise
2 tbsp. milk
1/4 tsp. dill weed

Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-size pieces. Brush inside of shell and top of slice with butter. Cover with top. Place on cookie sheet.

Bake at 350°F for 20 minutes or until hot.

Place reserved bread on cookie sheet during the last 15 minutes of baking.

Combine Velveeta cheese spread, shrimp, eggs, celery, mayonnaise and milk in saucepan. Stir over low heat until cheese spread is melted. Spoon into bread loaf. Serve hot with bread pieces and vegetable dippers.

Makes 6 to 8 servings.