Potluck Bread Pot Fondue Recipes

BREAD POT FONDUE

Steps:

• Preaheat oven 350 degrees.
• Slice off top of bread; reserve hollow-out insides; leaving 1/2 inch shell.
• Cut removed bread into cubes; Place bread cubes on cookie sheet and spray with pam, bake cubes until golden brown, stirring occasionally; Set aside.
• Combine cheddar cheese, cream cheese and sour cream in bowl.
• Stir in ham, green onions, chilies and Worcestershire.
• Spoon into bread shell.
• Tightly wrap loaf with a couple layers of foil.
• Set on cookie sheet.
• Bake for 1 hour or until filling is heated through and cheese is melted.
• Unwrap & transfer to platter.
• Remove top of bread.
• Stir filling before serving.
• Use toasted cubes for dipping as well as raw vegetables.
• If the shell is left, toast slices in oven, excellent for a snack!

CHEESE FONDUE BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
• Cut the center and top of the bread into bite-sized cubes.
• Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
• Dip all the bread cubes in the remaining garlic butter, set aside.
• Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
• Pour the cheese mixture into the bread boat.
• Brush the top of the cheese mixture with egg yolk.
• Place the bread boat and the bread cubes on a baking sheet.
• Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
• Enjoy!