Bread pot fondue - (grand prize)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf round white or pumpernickel bread | |
| 2 | cups | Shredded sharp or mild cheddar cheese |
| 2 | packs | 3 oz packages cream cheese, softened |
| 1½ | cup | Sour cream |
| 1 | cup | Cooked ham, diced small or coarsely ground |
| ½ | cup | Green onion, chopped |
| 4 | ounces | Can green chilies, drained and chopped |
| 1 | teaspoon | Worcestershire sauce |
Directions
Slice off top of bread; hollow out center, leave half shell. Combine ingredients and spoon filling into hollowed loaf and replace top.
Wrap loaf tightly with two or three layers of heavy duty aluminum foil. Set on cookie sheet and bake 1 hour and 10 minutes at 35OF.
Remove from oven; place on platter. Stir gently. Serve with raw vegetables and crackers.
Source: Julie Witt, Grand Prize winner 16th Annual Cookbook The Cameron Citizen Observer, MO.