HOT BROCCOLI DIP
1. Saute celery and onion in margarine until tender.
1/2 cup finely chopped celery
1/2 medium onion, finely chopped
2 tablespoons margarine
1 pound pasteurized processed cheese spread, cubed
1 package (10 ounce) frozen chopped broccoli, cooked and drained
1/4 teaspoon dried rosemary leaves, crushed
2. Add cheese spread. Stir over low heat until melted.
3. Stir in remaining ingredients. Heat thoroughly, stirring constantly.
4. Serve with cheddar Gougere or vegetable dippers.
Jo's Personal Touch and Catering