Beer Cheese Fondue in Sourdough Round (Rarebit in a Hole) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is so GOOD!!! I originally got this recipe from a “Best of Bridge” cookbook. I’ve changed the recipe a bit and also expanded the recipe since the original only filled my bread-bowl about a quarter full. It’s so awesome and even reheats well (wrapped in foil in the oven), if you happen to have leftovers. *You can also optionally stir in bacon bits and finely chopped green onion before serving. Ingredients:
4 cups cheddar cheese, shredded |
1/2 cup sour cream |
2 garlic cloves, minced |
2 tablespoons worcestershire sauce |
1 tablespoon mustard |
1/2 cup beer |
1 large round sourdough loaf |
1 additional sourdough loaf, to serve cubed around the bread-bowl |
Directions:
1. Combine all ingredients except bread. Set aside.
2. Hollow out the bread round leaving 1/2” sides. Cut pulled out bread into 1”cubes and also cut additional bread loaf into slices or cubes and put in a plastic bag until ready to serve.
3. Fill bread-bowl with cheese mixture, wrap in foil and bake at 375 degrees for 1 hour.
4. Place on a platter and serve with bread cubes and/or slices around the bread-bowl.
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