Ingredients:

1 lb block of Velveeta cheese cut into small cubes
1 Hawaiian or round sourdough bread loaf
½ cup of diced celery
½ cup of diced red bell pepper
¼ cup of diced onion
1 chopped garlic clove
2 Tbsp of butter
8 oz of fresh broccoli heads broken into small sections.
¼ tsp of red pepper
¼ tsp of paprika
¼ tsp of dried rosemary

Method:

Cut a circular cut out into the bread and remove the top.
Scoop out the center of the bread bowl…leaving just a shell for a bread bowl.
Break the removed bread into bite sized pieces to eat with the dip and set aside.
Add butter to a large sauté pan over medium heat.
Sauté celery, bell pepper, broccoli, onion, and garlic in the butter just until tender.
Add cheese and all spices to mixture, stirring frequently until cheese in melted.
Pour mixture into bread bowl.
Serve with bread pieces and/or crackers.