1 firm round loaf of bread (1 1/2 lbs., 8"-10" in diameter)

FILLING:

2 c. (8 oz.) sharp shredded cheddar cheese
2 (3 oz.) pkgs. cream cheese, softened
1 1/2 c. sour cream
1 c. diced, cooked ham
1/2 c. chopped green onion
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted raw vegetables for dipping

Broccoli, pepper strips, cauliflower, celery, carrot sticks, mushroom caps.

Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2" shell. Cut the removed bread into 1" cubes, about 4 cups, reserve.

To make filling, combine cheeses and sour cream in bowl; stir in ham, green onions and Worcestershire sauce. Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of foil; set on cookie sheet.

Bake at 350 degrees for 1 hour 10 minutes or until filling is heated through. Meanwhile stir together bread cubes, oil and butter. Arrange on a separate cookie sheet. Bake at 350 degrees turning occasionally for 10 to 15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter. Remove top from bread. Stir filling and serve with toasted cubes and vegetables as dippers.