Ham and Cheese Bread Pot Fondue
This easy-do fondue is perfect for a crowd: No stirring or watching is require. the fondue is wrapped in its own bread bowl and bakes in the oven untended.
1 round, firm loaf of bread (about 8 to 10-inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
2 (3-ounce each) packages cream cheese, softened
1 1/2 cups sour cream
2 cups diced ham
1/2 cup chopped green onion
1 (3-ounce) can chopped green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
- Heat oven to 350°F (175°C).
- Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups); reserve for toasting.
- Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
- Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350°F (175°C), turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
- Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving.
- Serve with toasted bread cubes and assorted vegetables as dippers for fondue.
Makes 10 appetizer servings.
Recipe provided courtesy of Pork, Be Inspired®.