Purchase one large loaf of unsliced sheepherders' bread. Cut top off bread about 6 inches in diameter and 2 1/2 inches in from edge a round. Hollow out loaf with your fingers, leaving a shell approximately 1 1/2 inches thick on sides and bottom. Cut or break bread removed from center into bite size chunks. Prepare assorted vegetables for dipping, such as carrot and zucchini sticks, celery, cauliflower, broccoli, and bell pepper strips.

HOT CHEESE DIP:

16 oz. sour cream
8 oz. softened cream cheese
2 1/2 oz. jar chipped beef, rinsed and chopped fine
4 green onions, minced with some of the tops
1 c. grated cheddar cheese or 8 oz. Cheez Whiz
1-2 tbsp. Worcestershire sauce
1/4 to 1/2 tsp. garlic powder
Dash of cayenne pepper

Mix sour cream and cream cheese with beater until creamy. Add rest of ingredients and mix well. Pour into hollowed out loaf and replace lid. Wrap in aluminum foil and bake at 350 degrees for 1 hour or until heated through. Serve with raw vegetables and bread chunks. Eat the "container" as the dip is used up. (The bread acts as an insulator and keeps the dip warm for quite a while.)