Mexican Bread Pot Fondue

Recipe courtesy of MegCC

Ingredients

A round loaf of bread

approx. 8 – 12 oz. shredded Mexican blend cheese

6 oz. cream cheese, softened

1.5 cups sour cream

1 4 oz. can diced jalapeño peppers – undrained (or dice yourself, reserving juice)

approx. 1 teaspoon Worcestershire sauce

ground chili powder to taste

ground cumin to taste

ground adobo to taste

approx ½ lb. bacon, cooked and chopped (optional)

chopped green onions to taste; I usually use 5 – 10 stalks (optional)

Directions

Cut off the top of the bread, scoop out the insides in small chunks, using a spoon and your hands; reserve the bread top and insides. You should be left with a hollow bread crust shell; it’s fine if some bread still lines it.

In a medium bowl, use a wooden spoon to mix shredded cheese, softened cream cheese, sour cream, peppers and juice, Worcestershire sauce, and spices, until thoroughly blended. Add bacon and green onions, if desired.

Spoon into the bread bowl and replace the top. Rub the loaf with a thin layer of olive oil and / or wrap in aluminum foil with a tight seal. Bake at 400 degrees until cheese is melted and mixture begins to bubble; about 45 minutes - an hour.

Tear reserved bread into small pieces and toss with olive oil, salt, and garlic. Place on baking sheet and toast in oven until crispy, about 10 minutes. Serve with dip, along with pretzels, bell pepper strips, and crackers.

Italian variation: Replace Mexican cheese with Italian; replace jalapeño peppers with roasted red and yellow peppers; replace Worcestershire sauce with garlic oil; replace spices with garlic, oregano, and parsley; replace bacon with pepperoni.