Dick Cavett's Bread Pot Fondue
- 1 round firm loaf French bread
- 2 cups shredded sharp cheese
- 6 ounces cream cheese, softened
- 1 1/2 cups dairy sour cream
- 1 cup diced, cooked ham
- 1/2 cup chopped green onions
- 1 (4 ounce) can whole mild or hot green chiles, drained and chopped
- 1 teaspoon Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon butter, melted
- Heat oven to 350 degrees F.
- Coat inside bread with garlic butter. Slice off top of bread and reserve top.
Hollow out inside with paring knife, leaving 1/2-inch shell. Cut removed bread into
1-inch cubes. You should have about 5 cups. Reserve for toasting.
- Combine Cheddar cheese, cream cheese and sour cream in bowl. Stir in ham, green
onions, chiles and Worcestershire sauce. Spoon cheese filling into bread shell
and replace top of bread. Tightly wrap loaf with several layers of heavy duty aluminum
foil, set on cookie sheet.
- Bake for 1 hour and 10 minutes or until cheese is melted
and heated through.
- Meanwhile, stir together bread cubes, oil and melted butter in a bowl. Arrange
on cookie sheet.
- Bake, turning occasionally, for 10 to 15 minutes or until brown.
Remove and save for the fondue.
- When bread is done, remove from oven and unwrap. Transfer to platter. Remove
top of bread and stir filling before serving. Use toasted bread cubes or assorted
vegetables or chips as dippers for the fondue.