Bread Pot Fondue Recipe

5 2 3
Publisher Photo

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!
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 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
  • FILLING:
  • 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

Directions

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

Nutritional Facts

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

  • 1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
  • FILLING:
  • 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
  1. 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.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBread Pot Fondue

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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!!"

Loading Image