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Bread Bowl Fondue

 Bread Bowl Fondue
Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.
40 ServingsPrep: 15 min. Bake: 1 hour


  • 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

2 of 2

Bread Bowl Fondue (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.