Green Chile Bread Bowl Fondue
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.
- 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, Reviews, Nutrition
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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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!!
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.
A huge hit!
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).
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.
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.
Serving Size: 1/10 of Recipe
Servings Per Recipe: 10
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.