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.
Ham and Cheese
Bread Pot Fondue
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 degrees
F.
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 degrees F., 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.
