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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Broccoli Dip Recipe

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This recipe for Hot Broccoli Dip is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1 1/2 lb. round sour dough bread or rye loaf
1/2 c. finely chopped celery
1/2 c. chopped red pepper
1/4 c. finely chopped onion
2 T. margarine
1 lb. Velveeta, cubed
1 10 oz pkg. chopped broccoli, thawed and drained.(can use fresh broccoli)
1/4 tsp. dried rosemary leaves, crushed
Directions:
Directions:
Heat oven to 350º. Cut sliced from top of bread loaf, remove center, leaving a 1 inch shell. Cut removed bread into bite size pieces. Cover shell with top, place on cookie sheet with bread pieces, bake 15 minutes. Saute celery, peppers, and onions in margarine; add cheese, stir over low heat until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf, serve hot with bread pieces and vegetable dippers

 

 

 

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