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Green Chile Bread Bowl Fondue

Green Chile Bread Bowl Fondue
Makes:
10
Prep Time:
15
minutes
Total Time:
70
minutes
based on
14 reviews
This Green Chile Bread Bowl Fondue is a warm, rich and irresistible dip. It is sure to be a hit at every party and get-together you take it to. Perfect for those cold fall and winter nights, but at home any time of the year.

Ingredients:

  • 1 (16-oz) round bread loaf
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups sour cream
  • 1 package (8-oz.) cream cheese, softened
  • 1 cup shredded, smoked chicken
  • 1 can (7-oz.) diced green chiles
  • 1/2 cup chopped green onion
  • 1 teaspoon Worcestershire sauce

Directions:

PREHEAT oven to 350°F.

SLICE top 1/3 off of bread. Remove soft bread from inside, leaving 1-inch shell. Cut top crust and soft bread into bite-size pieces. Place bread shell on baking sheet.

COMBINE cheddar cheese, sour cream and cream cheese in medium bowl. Stir in chicken, chiles, green onions and Worcestershire sauce. Spoon into bread bowl. Wrap in aluminum foil.

BAKE for 50 to 55 minutes or until cheese is melted. Serve hot with bread pieces for dipping.


Reviews:

Review This Recipe
  •  Star(s)

    So Good

    Lana Auld from HEATHROW, FL

    I made this dip for a football party and everyone loved it. I couldn't find smoked chicken in the store so I used a thick slice of deli smoked turkey and shredded that and it turned out fine. I also bought and extra loaf of bread for dippers and I was glad I did. I also toasted the dippers in the oven for a little added crunch. You should make this dip!!

  •  Star(s)

    fabulous fondue

    Beth Bray from Iron Mountain, MI

    I made the Green Chile Bread Bowl Fondue for my dinner club. It was so easy to make, bake and serve. My guests just loved it. I doubled the batch which I made the day before our dinner. The day of the dinner I cut up the bread and put it together right before baking. I will be making this again.

  •  Star(s)

    A huge hit!

    Lesley from Canada

    If you make this for a get-together, be prepared to give out the recipe. My 7-year-old helped me make it for a small group (about 7 people) and there was more then enough to go around. And everyone loved it! A few changes I have made are: I've added a couple finely chopped jalapeno peppers, and a few dashes of hot sauce (people I know like their food spicy). I also use a small can of flaked chicken instead of the smoked chicken. It's easier and cheaper, and still tastes great. Also, it's a good idea to serve it with a few different breads (for variaty).

  •  Star(s)

    Family dinner

    Wanda Barrett from OAKHURST, CA

    This is a great hit at our monthly family dinner I know I will make this again and everybody wanted the recipe. So I did share the recipe.

  •  Star(s)

    Wonderful!

    Tess from California

    I have been making this for small get-togethers as well as for big parties for a few years now and it always gets great reviews! I make one adjustment though. Instead of 1 teaspon of worchestershire sauce, I add 1 tablespoon and then I shake the bottle a few more times into the dip and it comes out very smoky and flavorful! I also slice up a sourdough baguette, a multigrain one and a jalapeno one for dipping. They all go very well with the dip.

  •  Star(s)

    Green Chile Bread Bowl Fondue

    Donna Rowan from Virginia, MN

    I made this for a party and it was a big hit. Everyone loved it. It was easy to make too.

  •  Star(s)

    LOVED IT!

    Mel from Utah

    A friend made this for a fondue get-together. We were all so impressed that we have begged her to make it again on several occasions. We skip the bread bowls & just use yummy bread to dip in it. There are NEVER any leftovers.

  •  Star(s)

    What a fun recipe!

    Stephanie Bernstein from Lake Worth, FL

    This was a huge hit with my family! Everyone loved this super delcious dish.

  •  Star(s)

    Great Crowd Pleaser

    Debra from Royalton, IL

    I made this dip as a new addition to "Girl's Night." Everyone was standing around the bowl until it was empty. It was quick, easy, and a huge hit.

  •  Star(s)

    oh my

    jessica prescott from worcester, MA

    This was an amazing dish to bring to a party. Everybody loved it!! I have since given the recipe out several times.

  •  Star(s)

    chile bread bowl fondue

    Laurie Piazza from Churchville,

    This is excellent! Quick to make and everyone loved it.

  •  Star(s)

    I'ts a keeper

    Synthia Robles from everett wa

    This was really good I didn't put the chicken in though and I had to heat it longer than 50 min so it would be nice an bubbly.Everyone LOVED! it Praise the Lord! I think I may try it with low fat items next time and put the chicken in it and serve it with salad for dinner.

  •  Star(s)

    Awesome

    Michelle Pirri from Woodbury, N.J

    This dip was the best! I am so glad that I tried it. I made it for a football gathering and it was a hit! It's easy to make too. I even let my step-children help.

  •  Star(s)

    Green Chile Bread Bowl Fondue

    willy vanooyenn from Citrus Heights Ca

    I tried this recipe, however I kept it more vegetarian and left the smoked chicken out. I added a few drops of tabasco sauce witch added a little more spice to the recipe. More for the hot California climate. The next time I may make a different variety and use anchovies instead of the smoked chicken. However the recipe was very well recieved by my family, it will be a regular standby, Thank

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Green Chile Bread Bowl Fondue

    Ingredients

    • 1 (16-oz) round bread loaf
    • 2 cups shredded cheddar cheese
    • 1 1/2 cups sour cream
    • 1 package (8-oz.) cream cheese, softened
    • 1 cup shredded, smoked chicken
    • 1 can (7-oz.) diced green chiles
    • 1/2 cup chopped green onion
    • 1 teaspoon Worcestershire sauce

     

    Directions

    PREHEAT oven to 350°F.

    SLICE top 1/3 off of bread. Remove soft bread from inside, leaving 1-inch shell. Cut top crust and soft bread into bite-size pieces. Place bread shell on baking sheet.

    COMBINE cheddar cheese, sour cream and cream cheese in medium bowl. Stir in chicken, chiles, green onions and Worcestershire sauce. Spoon into bread bowl. Wrap in aluminum foil.

    BAKE for 50 to 55 minutes or until cheese is melted. Serve hot with bread pieces for dipping.

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