Party Bread Pot Fondue Recipe
Ingredients
| One 1-pound round, firm loaf of bread | ||
| 1 cup reduced-calorie cream cheese, softened | ||
| Non-fat sour cream | 1 Cup (16 tbs) | |
| Cheddar Cheese | 4 1/2 Ounce, grated | |
| 1/4 cup reduced-calorie mayonnaise | ||
| Chilies | 1/2 Cup (16 tbs), chopped | |
| Ham | 2 Ounce, smoked | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Worcestershire sauce | 1 Teaspoon | |
| Assorted vegetables | 5 1/4 Cup (16 tbs) | |
Directions
1. Preheat oven to 300°F.
2. Slice a 1-inch "lid" off top of bread; reserve. Hollow out loaf, removing 4 ounces of bread from center (reserve for other use).
3. To prepare filling, in large bowl, with electric mixer on low speed, beat cream cheese, sour cream, cheddar cheese, and mayonnaise until smooth. Stir in chilies, ham, scallions, and Worcestershire. Spoon filling into bread shell; top with lid. Wrap filled loaf tightly in foil.
4. Place wrapped loaf on baking sheet;
bake 40 minutes, until filling is hot. Unwrap and place on serving platter; surround with assorted vegetables for dipping.
2. Slice a 1-inch "lid" off top of bread; reserve. Hollow out loaf, removing 4 ounces of bread from center (reserve for other use).
3. To prepare filling, in large bowl, with electric mixer on low speed, beat cream cheese, sour cream, cheddar cheese, and mayonnaise until smooth. Stir in chilies, ham, scallions, and Worcestershire. Spoon filling into bread shell; top with lid. Wrap filled loaf tightly in foil.
4. Place wrapped loaf on baking sheet;
bake 40 minutes, until filling is hot. Unwrap and place on serving platter; surround with assorted vegetables for dipping.
Chef
