Bread Bowl Fondue Recipe

4.5 2 2
Bread Bowl Fondue Recipe
Bread Bowl Fondue Recipe photo by Taste of Home
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Bread Bowl Fondue Recipe

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4.5 2 2
Publisher Photo
Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

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 or margarine, 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 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 in a 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

Nutritional Facts

2 tablespoons: 108 calories, 7g fat (4g saturated fat), 20mg cholesterol, 217mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 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 or margarine, melted
  • Assorted fresh vegetables
  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 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 in a 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

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MY REVIEW
gina.kapfhamer User ID: 8717427 268002
Reviewed Jun. 15, 2017

"Not a big fan of Velveeta cheese, but overall this recipe was pretty good! Nice addition for a dinner party that I hosted."

MY REVIEW
RCI60117th User ID: 5385708 127986
Reviewed Nov. 28, 2012

"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."

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