Bread Pot Fondue

By RogRot

Ingredients

• 1 round, firm loaf of bread (1 1/2 lbs., 8-10 inches)
• 2 c. shredded sharp Cheddar cheese (8 oz.)
• 2 pkgs. (3 oz. each) cream cheese, softened
• 1 1/2 c. dairy sour cream
• 1 c. diced cooked ham (5oz.)
• 1/2 c. chopped green onion
• 1 can (3 oz.) chopped green chilies
• 1 tsp. Worcestershire sauce
• 2 T. vegetable oil
• 1 T. butter, melted
• Dippers: raw vegies = broccoli, radish, pepper strips,

Details

Servings 10
Adapted from greatlakesbaymag.com

Preparation

Step 1

1. Preheat oven to 350º.
2. Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving ½ inch shell. Cut removed bread into 1 inch cubes; Reserve for toasting.
3. Combine Cheddar, cream cheese, & sour cream in bowl. Stir in ham, green onion, chilies, & Worcestershire.
4. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet.
5. Bake 1 hour & 10 min. or till cheese filling is melted & heated through.
6. Meanwhile, stir together bread cubes, oil, & melted buter in bowl. Arrange on cookie sheet. Bake in 350º oven, turning occasionally for 10 to 15 min. or until golden brown. Remove from oven & reserve to serve with fondue.
7. When bread is done, remove from oven. Unwrap. Transfer to platter. Remove top of bread. Stir filling before serving. Use toasted bread cubes & assorted vegetables as dippers for fondue.