1 loaf unsliced sour dough bread
2 (3 oz.) pkgs. cream cheese
8 oz. sharp Cheddar cheese, shredded
1 c. butter
4 egg whites, beaten stiff

Remove crust from bread and cut into bite size cubes. Melt butter, cream cheese and sharp cheese in double boiler, stirring to blend. Cool slightly. Fold in egg whites, blending completely. Dip bread cubes into mixture using a long 2 tine fork, turning to coat. Place cubes on a baking sheet. Refrigerate for 3 hours or overnight or freeze. (Freeze cubes separated on baking sheet until solid, then transfer to plastic freezer bag. Return to baking sheet for baking.) Bake at 400 degrees for 12 to 15 minutes until golden.