Bread Bowl Fondue


1 (1- to 1-1/2-pound) loaf plain rye bread, unsliced
2 cups (8 ounces) shredded cheddar cheese
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese
1 teaspoon Worcestershire sauce
1 cup sliced scallions (7 to 8)
3 ounces bacon bits
1/8 teaspoon crushed red pepper
1/4 teaspoon caraway seed


Preheat oven to 375 degrees F.

Cut top off bread loaf, about 1/3 of the way down; set top aside. Hollow out inside, leaving about 1 inch of bread around edges. Cut bread that was removed from the inside into 1-inch cubes; spread out on a baking sheet and set aside.

In a large bowl, mix together remaining ingredients until well blended. Spoon mixture into hollowed-out loaf and replace top of loaf. Double-wrap in aluminum foil.

Bake 60 to 70 minutes. Place bread cubes in oven during the last 15 minutes of baking, until crisp. Serve fondue with toasted bread cubes for dipping.