More Recipes Like Bread Bowl Fondue

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Broccoli Dip in a Bread Bowl

Submitted by: Lisa Hawes

For a delicious herb dip, try this recipe suggested by Lisa Hawes of Dallas, Texas. 'It's great on a holiday buffet or just for good munching and fun to serve in a loaf of bread,' she says.

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Creamy Chipped Beef Fondue

Submitted by: Beth Fox

My mother often served fondue on Christmas Eve and I've since followed in that tradition. It's nice to offer a hearty appetizer that requires very little work. --Beth Fox, Lawrence, Kansas

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Savory Party Bread

Submitted by: Kay Daly

'It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread,' reports Kay Daly of Raleigh, North Carolina. 'The sliced loaf fans out for a fun presentation.'

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Cheesy Pizza Fondue

Submitted by: Nel Carver

I keep these dip ingredients on hand for spur-of-the-moment gatherings. Folks can't resist chewy bread cubes coated with a savory sauce. --Nel Carver, Moscow, Idaho

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Cinnamon Bread Rolls

Submitted by: Cathy Stanfield

'My aunt shared this recipe, which my kids and I make assembly-line style,' reports Cathy Stanfield of Bernie, Missouri. 'The kids love to help, and they sure love to eat these creamy snacks.'

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Butterscotch Fondue

Submitted by: Sharon Mensing

As a change from the more traditional chocolate fondue, try this rich, buttery version. You can make it in advance, refrigerate it and reheat when ready to serve.

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Citrus Fondue

Submitted by: Wanda Whitfield

This light and refreshing fondue is just right for warmer weather. It's the perfect way to showcase the naturally great flavor of fruit.

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Stuffed Bread Appetizers

Submitted by: Tracy Westrom

You may want to double the recipe for this hearty cold appetizer because I've found that folks just can't seem to stop eating it!

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Cheesy Pesto Bread is from Karen Grant of Tulare, California. I was out of French bread one day and remembered I had a packaged, prebaked bread crust on hand, she recalls. I topped it with pesto and cheese for dinner. Now its expected whenever I make pasta and salad. Its great heated up for lunch the next day, too.

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Beef Fondue with Sauces

Submitted by: Margaret Inman

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times since then.

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