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1 to 1 1/2 lb. round sour
dough bread loaf (or long
1/3 c. butter
2/3 c. chopped red or green
1/3 c. chopped celery
1/3 c. chopped onion
1 lb. Velveeta process cheese
spread, cubed
1 (10 oz.) pkg. frozen chopped
spinach, cooked, drained
1/4 tsp. dried rosemary
leaves, crushed

Cut 1-inch slice from top of bread; reserve. Remove
center of loaf leaving 1-inch shell. Cut removed bread into
bite-sized pieces; place on cookie sheet. Brush insides of
shell with 3 tablespoons butter, melted. Place on cookie sheet
with reserved bread. Bake at 350 degrees for 20 minutes. Saute
peppers, celery and onions in remaining butter until tender.
Add process cheese spread; stir over low heat until cheese
spread is melted. Stir in remaining ingredients; heat thor-
oughly, stirring constantly. Pour dip into bread shell. Serve
with top bread slice and toasted bread.

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