Peggy's Fantastic Bread Bowl Dip

• 1 firm, round loaf of bread (1-1/2 pounds)
• 2 cups sharp shredded cheddar cheese
• 2 packages (3 ounces each) cream cheese softened
• 1-1/2 cups dairy sour cream
• 1 cup (5 ounces) diced cooked ham
• 1/2 cup chopped green onion
• 1 can (4 ounces) whole green chiles, drained and chopped
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 tablespoon butter, melted

Slice off top of bread loaf, reserving top. Carefully hollow our inside of loaf with small paring knife, leaving 1/2in. shell. Cut the removed bread into 1 inch cubes.

To make filling, combine the cheeses and sour cream in bowl; stir in ham, green onion, chilies and Worcestershire sauce.

Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of heavy-duty aluminum foil; set on cookie sheet.

Bake at 350 for 1 hour and 10 minutes or until filling is heated through.

Meanwhile, stir together bread cubes, oil and melted butter. Arrange on a separate cookie sheet. Bake at 350 turining 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.