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Appetizer RecipesMeat Appetizers pg 2 >  Ham & Cheese Bread Pot Fondue



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Makes 10 servings.


    • 1 round, firm loaf of bread (about 8-10 inches in diameter, about 1½ pounds)

    • 2 cups shredded sharp Cheddar cheese
    • 2 3-oz. packages cream cheese, softened
    • 1½ cups sour cream
    • 2 cups diced ham
    • 1/2 cup chopped green onion
    • 1 3-oz. can chopped green chiles, drained and chopped
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons vegetable oil
    • 1 tablespoon butter, melted 

Cooking Directions

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 3-4 cups); reserve for toasting.

Combine Cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chiles 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 10-15 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.

Serving Suggestions
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.

    Nutrition Facts
    Calories 390 calories; Protein 24 grams; Fat 16 grams; Sodium 650 milligrams; Cholesterol 55 milligrams; Saturated Fat 7 grams; Carbohydrates 37 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit TheOtherWhiteMeat.com


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