Party Bread Pot Fondue
|Bread loaf||1 Pound (1 Piece, Round Firm)|
|Reduced calorie cream cheese||1 Cup (16 tbs), softened|
|Non fat sour cream||1 Cup (16 tbs) (10 Calories Per Tablespoon)|
|Grated cheddar cheese||4 1⁄2 Ounce|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Canned chili pepper||1⁄2 Cup (8 tbs), drained, chopped|
|Diced smoked ham||2 Ounce|
|Thinly sliced scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Worcestershire sauce||1 Teaspoon|
|Assorted vegetables||5 1⁄4 Cup (84 tbs) (Raw Broccoli Florets, Mushroom Caps, Bell Pepper And Carrot Strips Etc. For Dipping)|
1. Preheat oven to 300°F.
2. Slice a 1-inch "lid" off top of bread; reserve. Hollow out loaf, removing 4 ounces of bread from center (reserve for other use).
3. To prepare filling, in large bowl, with electric mixer on low speed, beat cream cheese, sour cream, cheddar cheese, and mayonnaise until smooth. Stir in chilies, ham, scallions, and Worcestershire. Spoon filling into bread shell; top with lid. Wrap filled loaf tightly in foil.
4. Place wrapped loaf on baking sheet;
bake 40 minutes, until filling is hot. Unwrap and place on serving platter; surround with assorted vegetables for dipping.