Served as a main course or as an appetizer, this bread pot fondue is a deliciously cheesy and creamy mixture with shrimp and crab.

  • 1 loaf round bread
  • 1 x 360 g (12.7 oz.) block of Farmers Old Cheddar Cheese
  • 250 mL (1 cup) Farmers by Natrel Restaurant Style 18% Sour Cream
  • 227 g (8 oz.) pkg. of cream cheese, softened
  • 5 mL (1 tsp) Worcestershire sauce
  • 2.5 mL (½ tsp) Tabasco sauce
  • 1.25 mL (¼ tsp) garlic salt
  • 1 x 142 g (5 oz.) tin of shrimp, drained
  • 1 x 142 g (5 oz.) tin of crab, drained
  1. Slice the top off the loaf of bread and set it aside. Scoop out the inside of the bread, leaving a 2.5-cm (1‑in.) layer all around. Reserve removed bread for dipping. Preheat oven to 180 °C (350 °F).
  2. Grate the Farmers Old Cheddar Cheese.
  3. In a large bowl, cream the softened cream cheese. Add the Farmers by Natrel Restaurant Style 18% Sour Cream, Worcestershire sauce, Tabasco sauce and garlic salt; Mix in the grated cheddar cheese. Stir in shrimp and crab until just combined. Fill the bread shell with the cheese mixture.
  4. Place the top back on the loaf and wrap in foil. Bake on a cookie sheet for 1 hour and 10 minutes, or until the mixture is thoroughly heated. Serve with bread cubes or crackers.
  5. Note: If you prefer, the cheese mixture can be baked in a covered casserole dish (rather than in the bread loaf) for 45 minutes or until thoroughly heated.