Bread Pot Fondue

1 firm, round loaf of bread

FILLING:
2 cups shredded cheddar cheese
2 packages (3 oz. each) cream cheese, softened
1 1/2 cups dairy sour cream
1 cup diced, cooked ham
1/2 cup chopped onion
1-4 oz. can mild, chopped green chilies
1 tsp. worcestershire sauce

Assorted raw vegetables for dipping, e.g. brocolli, pepper strips, cauliflower, celery, carrrot sticks, mushroom caps

Slice the top of the bread loaf, reserving top. Carefully hollow out inside of loaf preserving the bread and leaving a 1/2 inch shell. Cut removed bread into 1 inch cubes and reserve. to make the filling, combine cheeses, and sour cream in a bowl; stir in ham, onion, chilies, and Worcestershire sauce. Spoon filling into hollowed our loaf; replace the toop. Wrap loaf tightly with several layers of aluminum foil; set on cookie sheet. Bake at 350 degrees for 1 hour and 10 minutes or until filling is heated through. While cooking, prepare vegetables for dipping. Remove filled loaf from oven; unwrap and trnasfre to serving platter. Remove top from bread; stir filling and serve with leftover bread cubes and vegetables.