1 round rye bread loaf
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. butter
1 lb. Velveeta cheese spread, cubed
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1/4 tsp. 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 onions in butter until tender. Add cheese spread; stir over low heat until cheese is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with vegetable dippers and bread.