Bread Pot Fondue Best Dishes

Wednesday, December 11, 2013

Bread Pot Fondue

"This is a yummy appetizer. Creamy, cheesy and highly spiced - a number of flavors are mixed at some stage in. A actual treat on your palate. Easy to put together, and well worth the time in the oven. You can bake the scooped out pieces of bread and use them for dipping. I typically buy an extra loaf of bread, only for dipping."

Ingredients :

1 (1 pound) loaf spherical bread
1 (8 ounce) package shredded Cheddar cheese
2 (three ounce) programs cream cheese
1 half of cups bitter cream
1 cup cooked ham, diced
half cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted

Instructions :

Prep : 20M	Cook : 32M	Ready in : 1H30M

Preheat oven to 350 tiers F (175 stages C). Cut a circle inside the pinnacle of the bread. Remove top, and set aside. Hollow out the loaf, reserving eliminated bread for dipping.
In a medium bowl, mix the Cheddar cheese, cream cheese, bitter cream, ham, inexperienced onions, inexperienced chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and update the pinnacle. Wrap loaf tightly in foil, and region on a baking sheet.
Bake until cheese is melted and bubbly, about 1 hour.
Meanwhile, cut reserved bread into small portions. Toss with oil and melted butter, and location at the baking sheet. Toast in oven till golden brown, about 10 to fifteen mins.

Notes :

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