Bread Pot Fondue

I used Sourdough bread loaves for the “pot” with a platter of bread pieces, baby carrots and broccoli for dipping. Holly made the fondue and it turned out fabulous! I don’t know what kind of alterations she made to the recipe, but she did have to significantly increase proportions. I found this recipe on Allrecipes.com. The instructions tell you to put the ingredients in the bread bowl, then put it in the oven for an hour. One reviewer mentioned that hers never heated through in the cooking hour and another suggested cooking the fondue on the stove first, then putting it in the bread bowl. With the nature of this event being so time sensitive and cooking for so many people, I opted to take the reviewer’s advice and asked Holly to cook it on the stove, then transfer it to the two crock pots so we wouldn’t be sweating any disasters! I couldn’t thank Holly enough for her willingness to cook this. It was delicious and everything turned out perfectly! Here is the recipe straight from Allrecipes.com!

Bread Pot Fondue

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

DIRECTIONS

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.