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-size pieces. Saute celery and onion 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.

MICROWAVE: Prepare bread as directed. Microwave celery, onions and butter in 1 1/2 quart bowl on high 4-5 minutes or until vegetables are tender, stirring every 2 minutes. Add remaining ingredients. Microwave 3-5 minutes or until processed cheese spread is melted, stirring every 2 minutes. Continue as directed.