Treasure Chest Dip ****

Categories:
cheese, snacks

1 1/2 lb round sourdough bread loaf
4 tablespoon melted butter
3/4 lb velveeta cheese, cubed
1/2 lb ham or shrimp chopped
2 each hard boiled eggs, chopped
3/4 cup chopped celery
1/3 cup real mayonnaise
2 tablespoon milk
1/4 teaspoon dill weed

Cut slice from top of bread loaf; remove center leaving a 1 inch shell. Cut removed bread into bite size pieces. Brush inside of bread and top with the melted butter. Cover with top, place on a cookie sheet and bake for five minutes at 350 degrees. Spread the reserved bread cubes on the cookie sheet and bake for fifteen minutes more. In a saucepan, combine Velveeta cheese, ham, eggs, celery, Mayo, and milk. Stir over low heat until cheese is melted. Spoon into bread loaf and serve hot with bread cubes and vegetable dippers. If this was made ahead, you may have to add a little more milk to the cheese mixture.

Yield: 6 servings