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Bread Pot Fondue
Bread Pot Fondue
This is great to make ahead and heat when you need it.

1 firm, round loaf of bread (1  1/2 pounds, 8–10 inches in diameter)

Slice off top of bread loaf, reserving top.  Hollow out inside of loaf with small paring knife, leaving 1/2-inch shell.  Cut the removed bread into 1-inch cubes to serve later.

2 cups shredded mild Cheddar cheese
1 (8-ounce) package cream cheese, softened
11/2 cups sour cream
1 cup cooked, diced ham
1/2 cup chopped green onions 
1 (4-ounce) can chopped green chiles
1 teaspoon Worcestershire
Assorted raw vegetables
Cubed bread and crackers for dipping

Combine cheeses and sour cream in bowl; stir in remaining ingredients except raw veggies and dippers.  Spoon filling into hollowed loaf; replace top.  Wrap loaf tightly with several layers of heavy-duty aluminum foil; set on cookie sheet.  Bake at 350° for 70 minutes or until Filling is heated through.  Remove from oven, and unwrap.  Place on a platter and serve with fresh vegetables, cubed bread, and crackers.

Editor’s Extra:  Fun to melt a bag of chocolate chips in a small fondue pot or slow cooker, and serve with assorted fruit and cheese chunks alongside the bread bowl.  My daughter does this for her teenagers and their friends, and you can guess where their favorite go-to place is. —Gwen
Country Classics II (Colorado)

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