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GALA DIP 1 to 1 1/2 lb. round sour dough bread loaf (or long loaf) 1/3 c. butter 2/3 c. chopped red or green pepper 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 well 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |