Potluck Bread Pot Fondue Recipe

5 2 4
Potluck Bread Pot Fondue Recipe
Potluck Bread Pot Fondue Recipe photo by Taste of Home
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Potluck Bread Pot Fondue Recipe

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5 2 4
Publisher Photo
Take this fun fondue to a buffet or potluck and you'll be the toast of the gathering. Folks always ask for the recipe. —Terry Ann Christensen, Roy, Utah
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 2 cups shredded cheddar cheese
  • 1-1/2 cups (12 ounces) sour cream
  • 6 ounces cream cheese, softened
  • 1/4 pound chopped fully cooked ham
  • 1/2 cup finely chopped green onion
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon Worcestershire sauce
  • 1 round loaf (1 pound) Italian bread
  • Assorted fresh vegetables or tortilla chips

Directions

In a bowl, combine the first three ingredients. Stir in the ham, onions, chilies and Worcestershire sauce; set aside.
Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Spoon ham mixture into the bottom shell, mounding slightly. Replace top; wrap tightly with a double layer of heavy-duty foil. Bake at 350° for 1 to 1-1/2 hours. Stir before serving. Serve with reserved bread cubes, vegetables, crackers or tortilla chips. Yield: 4 cups.
Originally published as Bread Pot Fondue in Country Woman Christmas Annual 1998, p22

Nutritional Facts

2 tablespoons: 102 calories, 6g fat (4g saturated fat), 20mg cholesterol, 200mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 2 cups shredded cheddar cheese
  • 1-1/2 cups (12 ounces) sour cream
  • 6 ounces cream cheese, softened
  • 1/4 pound chopped fully cooked ham
  • 1/2 cup finely chopped green onion
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon Worcestershire sauce
  • 1 round loaf (1 pound) Italian bread
  • Assorted fresh vegetables or tortilla chips
  1. In a bowl, combine the first three ingredients. Stir in the ham, onions, chilies and Worcestershire sauce; set aside.
  2. Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Spoon ham mixture into the bottom shell, mounding slightly. Replace top; wrap tightly with a double layer of heavy-duty foil. Bake at 350° for 1 to 1-1/2 hours. Stir before serving. Serve with reserved bread cubes, vegetables, crackers or tortilla chips. Yield: 4 cups.
Originally published as Bread Pot Fondue in Country Woman Christmas Annual 1998, p22

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Reviews forPotluck Bread Pot Fondue

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MY REVIEW
RAB77CAB User ID: 1294574 25213
Reviewed Feb. 13, 2011

"We could not find a whole loaf of bread. so we heated up then used fondue pot."

MY REVIEW
tkarinas User ID: 4389335 23897
Reviewed Oct. 29, 2009

"I made this recipe for a family gathering and ended up making it again, it vanished so fast. I would definitely keep this recipe."

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