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Bread Bowl Fondue Recipe

Bread Bowl Fondue Recipe photo by Taste of Home

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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.

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Bread Bowl Fondue Recipe

Prep: 15 min. Bake: 1 hour

Yield: 40 Servings

15 60 75

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.

Nutritional Facts 1 serving (2 tablespoons) equals 108 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 217 mg sodium, 7 g carbohydrate, trace fiber, 4 g protein.

Originally published as Bread Bowl Fondue in Taste of Home April/May 2003, p60

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Bread Bowl Fondue

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Reviewed on Nov. 28, 2012 by RCI60117th

This has become my daughter's favorite dip. I put ingredients in bowl and microwave 2 minutes at a time (stir) until melted and then put in hollowed out Hawaiian bread bowl. I cut up Hawaiian rolls into cubes for dipping, but anything is good in this dip. I did add more Velveeta. You don't have to be real accurate on amounts. I do it a little different each time, and it's always good.

Reviewed on Feb. 27, 2009 by wdesecki