Bread Pot Fondue Recipe
Ingredients:
1 firm round loaf of bread (1 1/2 lbs., 8"-10" in diameter)2 c. (8 oz.) sharp shredded cheddar cheese
2 (3 oz.) pkgs. cream cheese, softened
1 1/2 c. sour cream
1 c. diced, cooked ham
1/2 c. chopped green onion
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted raw vegetables for dipping
Cooking Directions:
Broccoli, pepper strips, cauliflower, celery, carrot sticks, mushroom caps.Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2" shell. Cut the removed bread into 1" cubes, about 4 cups, reserve.
To make filling, combine cheeses and sour cream in bowl; stir in ham, green onions and Worcestershire sauce. Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of foil; set on cookie sheet.
Bake at 350 degrees for 1 hour 10 minutes or until filling is heated through. Meanwhile stir together bread cubes, oil and butter. Arrange on a separate cookie sheet. Bake at 350 degrees turning occasionally for 10 to 15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter. Remove top from bread. Stir filling and serve with toasted cubes and vegetables as dippers.
Other Recipes you might like:
Oven Fondue, Bread Pot Fondue, Salmon Fondue, Sausage Fondue, Breakfast Fondue, Crab Fondue
