Bread Pot Fondue

• 1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)
• 2 cups shredded sharp cheddar cheese
• 6 ounces cream cheese, softened
• 1-1/2 cups sour cream
• 1 cup (5 ounces) diced cooked ham
• 1/2 cup chopped green onions
• 1 can (4 ounces) chopped green chilies, drained
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 tablespoon butter, melted
• Assorted fresh vegetables

1. Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside.
2. For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a
3. .
4. Bake at 350u0b0 for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate
5. . Bake at 350u0b0 for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables.

bread, cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies, worcestershire sauce, vegetable oil, butter, fresh vegetables

Taken from www.tasteofhome.com/recipes/bread-pot-fondue/ (may not work)