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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.
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    5 cups


  • 1 round loaf (1 pound) unsliced bread
  • 8 ounces process cheese (Velveeta), cubed
  • 2 cups 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 15x10x1-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.
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Average Rating:
  • gina.kapfhamer
    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.

  • RCI60117th
    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.