Recipe by FRANNYJ
"This is a yummy appetizer. Creamy, cheesy and spicy - a variety of flavors are blended throughout. A real treat for your palate. Easy to put together, and well worth the time in the oven. You can bake the scooped out pieces of bread and use them for dipping. I usually buy an extra loaf of bread, just for dipping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (1 pound) loaf
1 (8 ounce) package
shredded Cheddar cheese
2 (3 ounce) packages
1 1/2 cups
cooked ham, diced
chopped green onions
1 (4 ounce) can
diced green chile peppers
I served this on New Year's Eve and my family loved it. I did take the advice of one reviewer and heated the filling in a saucepan before putting in the bread bowl. I then baked the filled bread for about 30-35 minutes.
Too heavy and greasy and we found the flavor unappetizing. Won't make this again.
I have made this recipes several times. I followed the recipe this first time after that I decided that it needed a "little more spice" so I added some diced jalapeno peppers to it and everyone loved it. Must be careful to not add to many!!! I also put it a small crock pot so that it stays hot for the night.
This dip is addictive. It did take much longer than an hour to heat up though. Next time, might try to heat up dip first then put in bread bowl. Also used olive oil instead of vegetable to toast bread. Mmm Mmm good.
Everyone loved this recipe. I did substitute 1/2 lb. of bacon for the ham. Also, it seemed to take a very long time to bake but I will just have to remember that for next time (because there will definitely be a next time). I used the bread from 2 round loaves and still didn't have enough for all of the dip so I would suggest having crackers on hand also or else a LOT of bread. You won't have any leftovers here!
This was pretty good! We followed the directions, except leaving out the ham and using a 1 1/2 pound oval loaf of bread. It is NOT like a fondu however, as the name states. It is pretty thick, even after 90 minutes in the oven almost like a cheese spread. So don't expect it to be the same as a fondu. We could not finish it in one day and it heats just as well the second day. Also dipped some carrots, broccoli, and cauliflower in it.
excellent! we simply could not get enough! we dipped just about everything in it! sliced/toasted baguette was especially good!
This was really easy & yummy but a little inconvenient if you're making this with other appetizers as it requires first nuking the ingredients,then baking in the oven as baking alone will not heat/melt the dip.The toasted bread cubes were awesome7 a great idea to serve with any dip.
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Pot Fondue
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 80
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Make this classic, creamy Swiss fondue with the shredder of your food processor.
Beer and a touch of Dijon make the difference in this rich, robust cheese fondue.
What's cooking in Charlotte? Suzi's versatile potluck pepperoni bread.