Hot Broccoli Dip

1 loaf (1-1/2 lb.) round sourdough bread
1/2 cup chopped celery
1/2 cup chopped red pepper
1/4 cup chopped onion
2 Tbsp. butter or margarine
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce

PREHEAT oven to 350°F. Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 minutes. Cool slightly.
MEANWHILE, cook and stir celery, red pepper and onion in butter in medium saucepan on medium heat until tender. Reduce heat to low. Add VELVEETA; cook until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; mix well. Cook until heated through, stirring constantly.
SPOON into bread loaf. Serve hot with toasted bread pieces, NABISCO Crackers and/or assorted cut-up vegetables.