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