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

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