Posted by: Aunt Audrey OK on Tue, Nov 9, 99 at 7:40

Treasure Chest Dip
Ingredients
1 1 1/2 lb. round sourdough bread loaf
3/4 lb. velveeta, cubed
1 4 1/20z. can tiny cocktail shrimp, drained and rinsed
2 hard cooked eggs, chopped
3/4 cup celery, finely chopped
1/3 cup real mayonnaise
2 Tbsp. milk
1/4 Tsp. dill weed
Squeeze Parkay Margarine

Directions
Cut slice from top of bread; remove center, leaving 1 inch thick shell. Cut the bread that was removed into strips, brush inside of loaf with margarine, also inside of top. Bake at 350* for 20 minutes on cookie sheet. Place bread strips on cookie sheet during last 15 minutes of baking.
Combine velveeta, shrimp, eggs, celery, mayonnaise and milk in saucepan. Stir over low heat until melted and hot. Spoon into hollowed bread loaf, sprinkle with dill weed. Serve hot with bread strips and veggies.



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