1 lb. round rye bread loaf
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. butter
1 lb. Velvetta cubed
1 (10 oz.) pkg. frozen chopped broccoli thawed and 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 onions in butter until tender. Add Velvetta, stir over low heat until melted. Stir in remaining ingredients; heat thoroughly stirring constantly. Spoon into bread loaf. Serve with vegetable dippers and bread. Microwave Directions: Prepare bread as directed. Microwave celery, onions and butter in 1 1/2 quart bowl on high for 4 to 5 minutes or until vegetables are tender, stirring every 2 minutes. Add remaining ingredients, microwave 3 to 5 minutes or until Velvetta is melted, stirring every 2 minutes.