Bread Bowl Fondue Recipe
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Bread Bowl Fondue
1 pound loaf italian bread, unsliced
6 ounces softened cream cheese
16 ounces shredded mexican cheese blend
1 1/2 cups sour cream
1 cup fully cooked ham, chopped
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
1 tablespoon butter, softened
assorted raw veggies and crackers
Cut top fourth off loaf of bread; carefully hollow out top and
bottom, leaving a 1-inch shell. Cube removed bread; set aside.
In a bowl, combine cream cheese and sour cream;
stir in shredded cheese, ham, onion and Worcestershire sauce. Spoon
mixture into bread shell. Replace top loaf. Wrap loaf in two layers
of foil. Place on baking sheet.
Bake at 350ºF. for 10-15 minutes or until lightly
toasted, stirring occasionally. Unwrap loaf and place on a serving
platter. Remove top of loaf.
Per serving (excluding unknown items): 1020 Calories; 99g Fat (86%
calories from fat); 12g Protein; 24g Carbohydrate; 153mg
Cholesterol; 333mg Sodium
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