Bread Pot Fondue Recipe -
Bread Pot Fondue Recipe
  • READY IN hrs

Bread Pot Fondue

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
  2. In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
  3. Bake until cheese is melted and bubbly, about 1 hour.
  4. Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2005

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.

Most Helpful Critical Review
Nov 15, 2007

Too heavy and greasy and we found the flavor unappetizing. Won't make this again.


92 Ratings

Aug 26, 2006

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.

Feb 10, 2003

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.

Dec 18, 2003

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!

Oct 10, 2003

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.

Feb 09, 2006

excellent! we simply could not get enough! we dipped just about everything in it! sliced/toasted baguette was especially good!

May 22, 2003

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.


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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