Bread Pot Fondue
- Reviews 1
Ready In: 24 hrs 20 mins
Yields: 1 loaf
Ingredients
- 1 round loaf Italian bread, unsliced (8 to 10 inches)
- 2 cups sharp cheddar cheese, shredded
- 2 (3 ounce) packages cream cheese, softened
- 1 1⁄2 cups sour cream
- 1 cup ham, diced
- 1⁄2 cup green onion, chopped
- 1 (3 ounce) can mild green chilies, drained & chopped
- 1 teaspoon Worcestershire sauce
Directions
- Preaheat oven 350 degrees.
- Slice off top of bread; reserve hollow-out insides; leaving 1/2 inch shell.
- Cut removed bread into cubes; Place bread cubes on cookie sheet and spray with pam, bake cubes until golden brown, stirring occasionally; Set aside.
- Combine cheddar cheese, cream cheese and sour cream in bowl.
- Stir in ham, green onions, chilies and Worcestershire.
- Spoon into bread shell.
- Tightly wrap loaf with a couple layers of foil.
- Set on cookie sheet.
- Bake for 1 hour or until filling is heated through and cheese is melted.
- Unwrap & transfer to platter.
- Remove top of bread.
- Stir filling before serving.
- Use toasted cubes for dipping as well as raw vegetables.
- If the shell is left, toast slices in oven, excellent for a snack!
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