Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 108
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 20 mg
  • Sodium:
  • 217 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 0 g
  • Protein:
  • 4 g


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Bread Bowl Fondue

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Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.

SERVINGS: 40

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 15 min. Bake: 1 hour

Ingredients:

  • 1 round loaf (1 pound) unsliced bread
  • 8 ounces process cheese (Velveeta), cubed
  • 2 cups (16 ounces) sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup diced fully cooked ham
  • 1/2 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter, melted
  • Assorted fresh vegetables

Directions:

Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
    In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through.
    Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally.
    Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes. Yield: 5 cups.


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