Bread Pot Fondue

Bread Pot Fondue


"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."


1 h 30 m {{adjustedServings}} servings 130 cals
Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 92 Ratings


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 bre...

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...

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...