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| CHEESE AND BROCCOLI DIP | |
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1 c. celery 1 c. onion 4 tbsp. butter 2 lb. Velveeta mild or hot Mexican (I use one of each) 20 oz. bag frozen chopped broccoli, thawed and drained 1/2 tsp. crushed rosemary Saute celery and onion in butter. Cut up cheese in chunks and add to pan. When melted add broccoli and rosemary. Pour into a 2 pound bread round or loaf which has had the inside taken out. Use the inside of the bread to dip cheese. I also buy extra bread. Sour dough bread is great. This recipe never seems to be enough. | |
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recipe reviews #71046
Marmcdaniel19 (United States) says:
Additions to above recipe: Add 1/8 tsp. powdered nutmeg and 1/2 tsp. vanilla. To broccoli: 1 large can cream of chicken soup plus 2/3 cup milk to dilute; and at end add to pot 2 lbs. cooked pork sausage. Hearty and good!
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