Dilly Cheese Cubes Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 French bread loaf1 (Unsliced)
 Butter1⁄2 Cup (8 tbs)
 Grated cheddar cheese4 Cup (64 tbs)
 Dried dill weed2 Teaspoon
 Worcestershire sauce1 Teaspoon
 Grated onion1 Tablespoon
 Eggs2 , slightly beaten

Nutrition Facts

Serving size: Complete recipe

Calories 3564 Calories from Fat 2267

% Daily Value*

Total Fat 255 g392.2%

Saturated Fat 160.5 g802.3%

Trans Fat 0 g

Cholesterol 1149.1 mg

Sodium 4253.5 mg177.2%

Total Carbohydrates 175 g58.3%

Dietary Fiber 12.3 g49.3%

Sugars 2 g

Protein 145 g289.4%

Vitamin A 206.9% Vitamin C 11.3%

Calcium 360.3% Iron 98.6%

*Based on a 2000 Calorie diet

Directions

Remove crust from bread; reserve crusts for another purpose.
Cut bread into 1-inch cubes; set aside.
In a medium saucepan, stir butter and cheese over low heat until melted.
Stir in dill weed, Worcestershire sauce and onion.
Use a whisk or electric mixer to beat in eggs.
Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides.
Shake off excess sauce.
Arrange coated cubes on an ungreased baking sheet.
Refrigerate 1 to 2 days or freeze immediately.
Store frozen cubes in airtight containers up to 6 months.
To serve, preheat oven to 350°F (175°C).
Bake refrigerated cheese cubes 10 minutes, frozen cheese cubes 15 minutes.
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