Bread Pot Fondue

• 1 round, firm loaf bread (1 1/2 lb., 8 to 10-inches in diameter)
• 2 c. shredded sharp Cheddar cheese (8 oz.)
• 2 pkg. (3 oz. each) cream cheese, softened
• 1 1/2 c. dairy sour cream
• 1 c. diced, cooked ham (5 oz.)
• 1/2 c. chopped green onion
• 1 (3 oz.) can whole mild or hot green chilies, drained and chopped
• 1 tsp. Worcestershire sauce
• 2 Tbsp. vegetable oil
• 1 Tbsp. butter, melted
• assorted raw vegetables for dipping such as broccoli flowerets, radish roses, sweet red and yellow pepper strips, mushroom caps, cauliflower flowerets and celery sticks

1. Preheat oven to moderate (350u0b0).
2. Slice off top of bread; reserve top.
3. Hollow out inside with small paring knife, leaving 1/2-inch shell.
4. Cut removed bread into 1-inch cubes; you should have about 4 cups.
5. Reserve for toasting.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872503 (may not work)