1 round, firm loaf of bread (1 1/2 lbs., 8 to 10 inches in diameter)
2 c. sharp Cheddar cheese, shredded
2 (3 oz.) pkgs. cream cheese, softened
1 1/2 c. sour cream
1 c. cooked ham, diced
1/2 c. green onion, chopped (including some of the green tips)
1 (3 or 4 oz.) can chopped green chilies or 2 shakes of chili powder
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted raw vegetables for dipping, such as radish roses, broccoli florets, red and green pepper strips, mushroom caps, etc.

Slice off top of bread and reserve. Hollow out inside of bread with a small paring knife, leaving 1/2 inch shell. Cut removed bread into 1 inch cubes (there should be about four cups) and reserve for toasting.

In medium bowl, combine Cheddar cheese, cream cheese and sour cream; mix well. Stir in ham, green onion, chilies and Worcestershire sauce. Spoon mixture into bread shell and replace top of bread. Wrap filled bread tightly with several layers of heavy-duty foil and place on cookie sheet. Bake at 350 degrees for about 70 minutes, until cheese is melted.

Meanwhile, in large bowl, toss reserved bread cubes with oil and melted butter until lightly coated. Turn out on baking sheet and bake at 350 degrees until golden brown. Remove and reserve.

To serve: Remove and unwrap filled bread; place on serving platter. Remove bread top and stir filling until smooth. Use toasted bread cubes and assorted vegetables as dippers for the fondue. Makes about 10 servings.