Bread Pot Fondue Recipe

Name: Bread Pot Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 pound) loaf round bread; 1 (8 ounce) package shredded Cheddar cheese; 2 (3 ounce) packages cream cheese; 1 1/2 cups sour cream; 1 cup cooked ham, diced; 1/2 cup chopped green onions; 1 (4 ounce) can diced green chile peppers; 1 teaspoon Worcestershire sauce; 2 tablespoons vegetable oil; 1 tablespoon butter, melted

Servings: persons

1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
2 (3 ounce) packages cream cheese
1 1/2 cups sour cream
1 cup cooked ham, diced
1/2 cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted

1
Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
2
In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
3
Bake until cheese is melted and bubbly, about 1 hour.
4
Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 pound) loaf round bread, 1 (8 ounce) package shredded Cheddar cheese, 2 (3 ounce) packages cream cheese, 1 1/2 cups sour cream, and more.

Yes, Bread Pot Fondue falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pot Fondue

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