Our area is famous for its sourdough bread, and this is my favorite way to serve it! The fondue is fun to prepare and even more fun to serve. It works well for any occasion—plain or fancy. Sometimes we even have it for dinner!
- 1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 packages (3 ounces each) cream cheese, softened
- 1-1/2 cups sour cream
- 1 cup (5 ounces) diced cooked ham
- 1/2 cup chopped green onions
- 1 can (4 ounces) chopped green chilies, drained
- 1 teaspoon Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon butter, melted
- Assorted fresh vegetables
- Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside.
- For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet.
- Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables. Yield: 5 cups.
Originally published as Bread Pot Fondue in Country Woman November/December 1988, p29
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