1 lb. round rye bread loaf
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. butter
1 lb. Velveeta pasteurized processed cheese spread, cubed
1 (10 oz.) pkg. frozen chopped broccoli, thawed & drained
1/4 tsp. dried rosemary leaves, crushed

Cut slice from top of bread loaf; remove center, leaving 1 inch shell. Cut removed bread into bite-sized pieces. Saute celery and onions in butter until tender. Add processed cheese spread; stir over low heat until processed cheese spread is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with vegetable dippers and bread. (2 cups)