Rather than talk about locking threads, I'll post my own favorite dish. This is mostly just an appetizer, but it can be its own meal (and lunch the next morning) if you want.
It's called a Ham and Cheese bread pot fondue. (The Ham is totally optional--in fact, it's almost better without it. I just got it from a meat company. Hah.)
But it's basically a nice loaf of bread with the innards cut out and some nice cheese mix placed inside. Then it is toasted, and you can dip the innards and the top of the bread into it, until eventually you are tearing up the pot itself.
Ham and Cheese Bread Pot Fondue
1 round, firm loaf of bread (about 8 to 10 inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
2 (3-ounce) packages cream cheese, softened
1 1/2 cups sour cream
2 cups diced ham
1/2 cup chopped green onion
1 (3-ounce) can chopped green chiles, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
1.Heat oven to 350 degrees F.
2.Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups); reserve for toasting.
3.Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chiles and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
4.Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350 degrees F., turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
5.Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving.
6.Serve with toasted bread cubes and assorted vegetables as dippers for fondue.