Lone Star Fondue
- 1 round, firm loaf of bread (8-10 inches in diameter, prefer rye)
- 2 T. vegetable oil
- 1 T. butter, melted
- 1/2 cup sour cream
- 8 ounces sharp Cheddar cheese, shredded
- 1 (8-oz.) pkg. cream cheese, softened
- 1 cup diced cooked ham
- 1/2 cup chopped scallions
- 1 (4-0z.) can green chiles, drained and chopped
- 1 t. Worcestershire sauce
Preheat oven to 350F. Slice off the top of the bread and set saide. Hollow out the inside with a small paring knife, leaving a 1/2-inch thick shell. Cut the removed bread into 1-inch cubes. You should have about 4 cups. In a large skillet, combine the oil and butter. Add the bread cubes and stir until throughly coated. Place on a cookie sheet. Bake for 10 to 15 minutes turning occasionally, until golden brown. Remove from oven and reserve. To prepare fondue: In a large bowl combine the sour cream, cheddar cheese, and cream cheese. Stir in the scallions, ham, chiles, and Worcestershire sauce. Spoon the mixture into the bread shell, filling it. Replace the top of bread. Wrap the filled loaf with several layers of heavy duty aluminum foil. Set the loaf on a cookie sheet. Bake at 350F for 1 hour and 10 minutes or until the cheese filling is melted and heated through. To serve, remove the foil and put the loaf on a serving dish with the bread cubes placed around it for dipping. Makes 4 cups fondue.
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