Appetizers Cookbook

Bread Pot Fondue

1 firm round loaf of bread
2 C. (8 oz.) sharp Cheddar cheese, shredded
6 oz. cream cheese
1 1/2 C. sour cream
1 C. cooked ham, diced
1/2 C. green onions, chopped
4 oz. chopped chilies, drained
1 tsp. Worcestershire sauce

2 T. oil
1 T. butter

Hollow out loaf and save lid.
Cut inside of bread into cubes as you take it out.
Fill shell with dip.
Replace top.
Wrap loaf tightly in several layers of foil.

Bake at 350° for 1 hour and 10 minutes.

Coat bread cubes in oil and butter and toast at 350° for 10 to 15 minutes.

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