Bread Pot Fondue (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 1 (1 pound) loaf round bread 1 (8 ounce) package shredded Cheddar cheese 2 (3 ounce) packages cream cheese 1 1/2 cups sour cream 1 cup canned salmon, drained 1/2 cup chopped green onions 1 (4 ounce) can diced green chile peppers 1 teaspoon Worcestershire sauce 2 tablespoons oil 1 tablespoon butter

Instructions

Preheat oven to 350. Cut a hole in the top of the bread. Hollow out the loaf, leaving a bowl. Reserve removed bread. In a medium bowl, mix together the Cheddar cheese, cream cheese, sour cream, salmon, green onions, green chile peppers and Worcestershire sauce. Spoon the mixture into the bread bowl. Replace the top of the bread. Wrap tightly with foil, and place on a medium baking sheet. Bake in the preheated oven 60 to 70 minutes. Tear the reserved bread into bite sized pieces. In a small bowl, mix the bread, oil and butter. Place on a medium baking sheet. Bake in the preheated oven 10 to 15 minutes, until browned, turning occasionally.  Using skewers, use the toasted bread to dip in the cheese mixture. 

Serving Size

Serves 6 to 8 as appetizers.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .