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BREAD POT FONDUE 
1 round loaf rye bread
2 c. (8 oz.) shredded Cheddar cheese
6 oz. softened cream cheese
1 1/2 c. sour cream
1 c. diced cooked ham (5 oz. pkg.)
1/2 c. chopped green chilies
1 tsp. Worcestershire sauce

Mix cheeses and sour cream. Add rest. Heat in microwave until melted and well blended. Pour into scooped out bread. Delicious with fresh vegetables.
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