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Ingredients
- 1 x (1.5-lb) round loaf sourdough bread
- Â Â Squeeze Parkay margarine
- 3/4 lb Velveeta pasteurized process cheese spread, cubed
- 1 can (4.25-ounce) tiny cocktail shrimp, liquid removed, rinsed
- 2 x Hard-cooked Large eggs, minced
- 3/4 c. Minced celery
- 1/3 c. Kraft real mayonnaise
- 2 Tbsp. Lowfat milk
- 1/4 tsp Dill weed
Directions
- Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-size pcs. Brush inside of shell and top of slice with margarine. Cover with top. Place on cookie sheet. Bake at 350 degrees for 20 min or possibly till warm. Place reserved bread on cookie sheet during last 15 min of baking. Combine Velveeta cheese spread, shrimp, Large eggs, celery, mayonnaise and lowfat milk in saucepan. Stir over low heat till cheese is melted. Spoon into bread loaf. Serve warm with bread pcs and vegetable dippers.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 200 | 76% |
| Total Fat 22.25g | 28% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 931mg | 39% |
| Potassium 230mg | 7% |
| Total Carbs 6.55g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.19g | 3% |
| Protein 9.61g | 15% |
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