BREAD POT FONDUE

1 loaf round white or pumpernickel bread	
2 c shredded cheddar cheese
2 (3oz) pkgs cream cheese	
1½ c sour cream
1 c cooked ham, diced small	
½ cup green onions, chopped
1 (4oz) can green chilies, drained	
1 tsp Worcestershire sauce

Slice off top of bread.  Hollow out center.  Combine 
filling ingredients.  Spoon filling into hollowed out 
loaf and replace top of bread.  Wrap loaf tightly with 2 
to 3 layers of heavy duty aluminum foil.  Put on cookie 
sheet and bake 1 hour 10 minutes at 350º.  Remove from 
oven, place on platter.  Stir gently.  Serve with assorted
veggies and crackers.