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Total Time
30mins
Prep 15 mins
Cook 15 mins

These yummy finger-food appetizers make a great late night snack or fun dinnertime accompaniment.

Ingredients Nutrition

Directions

  1. Remove crusts from bread.
  2. Reserve crust for another purpose.
  3. Cut bread into 1 inch cubes, set aside.
  4. In a medium saucepan, stir butter and cheese over low heat until melted.
  5. Stir in dill weed, worcestershire and onion.
  6. Beat in eggs.
  7. Remove from heat.
  8. Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides.
  9. Shake off excess sauce.
  10. Arrange coated cubes on an ungreased baking sheet.
  11. Refrigerate 1-2 days or freeze immediately.
  12. To serve, preheat oven to 350 degrees and bake refrigerated cubes 10 minutes, frozen cubes 15 minutes.
  13. Serve hot.
Most Helpful

5 5

Easy, quick enough on short notice of need for entertaining. A good idea even for a meeting party at one of the many community serrvice groups I constanly take an active part in. Linda

4 5

Last time I made these they turned out great but this time the cheese & butter separated and it totally failed. Im guessing Sharp Cheddar may be the culprit?