Bread Pot Fondue Recipe

5 2 3
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Bread Pot Fondue Recipe

Read Reviews
5 2 3
Publisher Photo
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! —Katie Dreibelbis, Santa Clara, California
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 20 min.

Ingredients

  • 1 firm, round loaf of bread (1-1/2 pounds, 8 to 10 inches in diameter)
  • FILLING:
  • 2 cups (8 ounces) sharp shredded cheddar cheese
  • 2 packages (3 ounces each) cream cheese, softened
  • 1-1/2 cups dairy sour cream
  • 1 cup (5 ounces) diced cooked ham
  • 1/2 cup chopped green onion
  • 1 can (4 ounces) whole green chilies, drained and chopped
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter, melted
  • Assorted raw vegetables for dipping -broccoli, pepper strips, cauliflower, celery, carrot sticks, mushroom caps

Directions

Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); reserve. To make filling, combine the cheeses and sour cream in bowl; stir in ham, green onion, chilies and Worcestershire sauce. Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake at 350° for 1 hour and 10 minutes or until filling is heated through. Meanwhile, stir together bread cubes, oil and melted butter. Arrange on a separate cookie sheet. Bake at 350°, turning occasionally, for 10-15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables as dippers. Yield: 5 cups.
Originally published as Bread Pot Fondue in Country Woman November/December 1988, p29

Nutritional Facts

2 tablespoons: 92 calories, 5g fat (3g saturated fat), 17mg cholesterol, 166mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 3g protein.

Popular Videos

  • 1 firm, round loaf of bread (1-1/2 pounds, 8 to 10 inches in diameter)
  • FILLING:
  • 2 cups (8 ounces) sharp shredded cheddar cheese
  • 2 packages (3 ounces each) cream cheese, softened
  • 1-1/2 cups dairy sour cream
  • 1 cup (5 ounces) diced cooked ham
  • 1/2 cup chopped green onion
  • 1 can (4 ounces) whole green chilies, drained and chopped
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter, melted
  • Assorted raw vegetables for dipping -broccoli, pepper strips, cauliflower, celery, carrot sticks, mushroom caps
  1. Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); reserve. To make filling, combine the cheeses and sour cream in bowl; stir in ham, green onion, chilies and Worcestershire sauce. Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake at 350° for 1 hour and 10 minutes or until filling is heated through. Meanwhile, stir together bread cubes, oil and melted butter. Arrange on a separate cookie sheet. Bake at 350°, turning occasionally, for 10-15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables as dippers. Yield: 5 cups.
Originally published as Bread Pot Fondue in Country Woman November/December 1988, p29

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Reviews forBread Pot Fondue

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MY REVIEW
AfterAgnesDowner User ID: 7584816 16204
Reviewed Mar. 30, 2014

"We have always loved this recipe since years back. Made it again today for visitors & they ate every last drop. I left out the chillies, its still tasty."

MY REVIEW
jane17 User ID: 2149933 21211
Reviewed Mar. 19, 2011

"I have made this several times - always gets rave reviews and requests for the recipe. Great just as is, but I have also substituted dried beef in place of the ham and turns out just as good. Definatly a keeper!!"

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