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Bread Bowl Fondue Recipe

Bread Bowl Fondue Recipe

Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:40 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.