From Andre Claude – Weyburn, Sask.
1-1⁄2 lb round sourdough bread loaf
1 lb Velveeta cheese, cubed
1⁄3 cup margarine
1 pkg (10 oz) frozen chopped
2⁄3 cup chopped red or green pepper spinach, drained and squeezed
1⁄3 cup chopped celery
1⁄4 tsp dried rosemary, crushed
1⁄3 cup chopped onion
Cut slice from top of bread. Remove centre leaving one-inch shell. Cut remaining bread into bite-sized pieces and set aside.
Brush inside of shell with 3 tbsp melted margarine. Place on cookie sheet with bread pieces. Bake at 350° for 20 minutes until toasted.
Saute peppers, celery, and onion in remaining margarine until tender. Add cheese and stir over low heat until cheese is melted. Add remaining ingredients.
Heat thoroughly, stirring constantly. Pour into bread shell.
Dip bread cubes in and enjoy. (Eat the bread shell too of course!)
