Ingredients Jump to Instructions ↓

  1. 1 round, firm loaf of bread (about 8 to 10-inches in diameter, about 1 1/2 pounds)

  2. 2 cups shredded sharp cheddar cheese

  3. 2 (3-ounce each) packages cream cheese, softened

  4. 1 1/2 cups sour cream

  5. 2 cups diced ham

  6. 1/2 cup chopped green onion

  7. 1 (3-ounce) can chopped green chilies, drained and chopped

  8. 1 teaspoon Worcestershire sauce

  9. 2 tablespoons vegetable oil

  10. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. 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.


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