"The belly rules the mind."--Spanish Proverb

Dips: Minnesota Hot Bread Pot Fondue Recipe

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This recipe for Dips: Minnesota Hot Bread Pot Fondue, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Holzer
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. loaf round bread
2 c. grated cheese
6 oz. cream cheese (softened)
1 1/2 c. sour cream
1 cup chopped ham
1/2 c chopped green onion
1 can (3 oz) chopped mild green chilies, drained
1 tsp. worchestershire sauce

Directions:
Directions:
Slice off bread top and hollow out shell. Save hollowed out bread pieces for dipping. Combine grated cheese, cream cheese, and sour cream. Stir in ham, onion, chilies, and worchestershire sauce. Spoon cheese filling into bread shell. Replace top on bread

Wrap tightly in several layers of foil. Set on a baking tray. Bake for 1 1/4 hours at 350F or until cheese is hot and melted. Stir before serving.

Personal Notes:
Personal Notes:
Serve with raw veggies, crackers, chips, or bread pieces.

 

 

 

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