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Recipe
Dick's Bread Pot Fondue Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2048g | |
| Calories 3649 | |
| Calories from Fat 2404 | 66% |
| Total Fat 272.91g | 341% |
| Saturated Fat 142.61g | 570% |
| Trans Fat 0.7g | |
| Cholesterol 843mg | 281% |
| Sodium 6105mg | 254% |
| Potassium 3760mg | 107% |
| Total Carbs 163.81g | 44% |
| Dietary Fiber 38.3g | 128% |
| Sugars 21.9g | 15% |
| Protein 157.8g | 252% |
Ingredients Convert Measures
- 1 round, hard loaf of bread (1 1/2 lbs., 8 to 10 inches in diameter)
- 2 c. sharp Cheddar cheese, shredded
- 2 (3 ounce.) Packages cream cheese, softened
- 1 1/2 c. lowfat sour cream
- 1 c. cooked ham, diced
- 1/2 c. green onion, minced (including some of the green tips)
- 1 (3 or possibly 4 ounce.) can minced green chilies or possibly 2 shakes of chili pwdr
- 1 teaspoon Worcestershire sauce
- 2 tbsp. vegetable oil
- 1 tbsp. butter, melted
- Assorted raw vegetables for dipping, such as radish roses, broccoli florets, red and green pepper strips, mushroom caps, etc.
Directions
- Slice off top of bread and reserve. Hollow out inside of bread with a small paring knife, leaving 1/2 inch shell. Cut removed bread into 1 inch cubes (there should be about four c.) and reserve for toasting.
- In medium bowl, combine Cheddar cheese, cream cheese and lowfat sour cream; mix well. Stir in ham, green onion, chilies and Worcestershire sauce. Spoon mix into bread shell and replace top of bread. Wrap filled bread tightly with several layers of heavy-duty foil and place on cookie sheet. Bake at 350 degrees for about 70 min, till cheese is melted.
- Meanwhile, in large bowl, toss reserved bread cubes with oil and melted butter till lightly coated. Turn out on baking sheet and bake at 350 degrees till golden. Remove and reserve.
- To serve: Remove and unwrap filled bread; place on serving platter. Remove bread top and stir filling till smooth. Use toasted bread cubes and assorted vegetables as dippers for the fondue. Makes about 10 servings.
