This amazing recipe is a throw back from the 1970’s. I had the chance to experience it at many parties when we were stationed in Germany. My friend Laurie, who is a great cook, often brought this dish to many of our squadron gatherings. Everyone would ask, is there going to be any Dick Cavett’s bread at this event? Well, Dick and Laurie made a name for themselves. This appetizer is one that you will add to your favorites. Enjoy, because, on the third day of appetizers, Dianna is bringing to you…Dick Cavett’s Fondue Bread.
- 1 round, firm loaf of bread, (1½ pounds, 8-10 inches round)
- 2 cups sharp cheddar cheese, shredded
- 8 oz cream cheese, softened
- 1½ cups sour cream
- 1 cup ham, cooked and diced
- ½ cup green onions, chopped
- 1 (3-ounce) can chopped green chilies
- 1 teaspoon worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter, melted
- Additional loaf of the same bread for dipping
- Assorted vegetables and crackers
- Preheat the oven to 350 degrees.
- Slice off the top off the bread, reserve the top. Hollow out inside with small paring knife, leaving ½ inch shell.
- Combine cheddar cheese, cream sheese and sour cream in a bowl. Stir in ham, green onion, chilies and worcestershire sauce. Spoon into bread shell. Replace top of bread. Tightly wrap loas with several layers of heavy-duty foil. Set on cookie sheet.
- Bake at 350 degrees for 1 hour and 10 minutes or until cheese filling is melted and heated through.
- While the fondue is baking, cut reserved and additional bread into large cubes. (I use mainly the crust. Place remaining cubed bread in a saute pan with olive oil and butter. Saute bread cubes over medium high heat until toasted on all sides.
- Serve hot with bread cubes, vegetables and crackers.
So, this is an amazing appetizer that will wow your guests. Enjoy it with bread cubes, vegetables, or crackers.