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Bread Cheddar cheese cream cheese sour cream green onion green chilies Worcestershire sauce vegetable oil butter vegetables
Viewed: 25 - Published at: 2 years agoIngredients
- 1 round, hard loaf of bread (1 1/2 lbs., 8 to 10 inches in diameter)
- 2 c. sharp Cheddar cheese, shredded
- 2 (3 ounce.) Packages cream cheese, softened
- 1 1/2 c. lowfat sour cream
- 1 c. cooked ham, diced
- 1/2 c. green onion, minced (including some of the green tips)
- 1 (3 or possibly 4 ounce.) can minced green chilies or possibly 2 shakes of chili pwdr
- 1 teaspoon Worcestershire sauce
- 2 tbsp. vegetable oil
- 1 tbsp. butter, melted
- Assorted raw vegetables for dipping, such as radish roses, broccoli florets, red and green pepper strips, mushroom caps, etc.
Method
- Slice off top of bread and reserve.
- Hollow out inside of bread with a small paring knife, leaving 1/2 inch shell.
- Cut removed bread into 1 inch cubes (there should be about four c.) and reserve for toasting.
- In medium bowl, combine Cheddar cheese, cream cheese and lowfat sour cream; mix well.
- Stir in ham, green onion, chilies and Worcestershire sauce.
- Spoon mix into bread shell and replace top of bread.
- Wrap filled bread tightly with several layers of heavy-duty foil and place on cookie sheet.
- Bake at 350 degrees for about 70 min, till cheese is melted.
- Meanwhile, in large bowl, toss reserved bread cubes with oil and melted butter till lightly coated.
- Turn out on baking sheet and bake at 350 degrees till golden.
- Remove and reserve.
- To serve: Remove and unwrap filled bread; place on serving platter.
- Remove bread top and stir filling till smooth.
- Use toasted bread cubes and assorted vegetables as dippers for the fondue.
- Makes about 10 servings.
