Bread Pot Fondue - cooking recipe

Ingredients

1 loaf pumpernickel bread
2 c. shredded sharp cheese
2 (3 oz.) pkg. cream cheese, softened
1 1/2 c. sour cream
1 c. diced small cooked ham
1/2 c. green onions, chopped
1 (4 oz.) can El Paso chopped green chilies
1 tsp. Worcestershire sauce

Preparation

Slice off top of bread.
Hollow out center, leaving 1/2 shell.
Combine ingredients.
Spoon filling into hollowed out loaf and replace top.
Wrap loaf tightly with 2 or 3 layers of heavy-duty aluminum foil.
Set on cookie sheet and bake for 1 hour and 10 minutes at 350\u00b0.
Remove from oven; place on platter. Stir gently.
Serve with assorted raw veggies and crackers.