HAM AND CHEESE BREAD POT FONDUE
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
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.
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.
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