1/2 c. chopped celery
1/2 c. chopped red pepper
1/4 c. chopped onion
1 tbsp. butter
1 lb. Velveeta
1 (10 oz.) pkg. chopped broccoli, thawed, drained
Few drops hot pepper sauce

Cook and stir celery, red pepper and onion in butter in skillet over medium-high heat until tender. Reduce heat to low. Add Velveeta and stir until melted. Stir in broccoli and hot pepper sauce; heat thoroughly, stirring constantly. Serve hot with vegetable dippers and crackers. Spinach can be substituted for broccoli.