1 round, firm loaf of bread (1-1/2 lbs – 8 to 10 inches in diameter)

10 oz. Cracker Barrel sharp cheddar cheese (gold wrapper)

2 pkgs. (3 oz. each) cream cheese – softened

1-1/2 C. dairy sour cream

8 oz. diced cooked ham

1/2 C. chopped green onion

1 tsp. Worcestershire sauce

2 T. vegetable oil

1 T. butter, melted

Assorted raw vegetables or crackers

 

Preheat oven to 350º F. Slice off top of bread; reserve top. Hollow out the inside of the loaf of bread with a small paring knife, leaving a 1/2 inch shell. Cut removed bread into 1- inch cubes; you should have about 4 C. Reserve for toasting. Combine cheddar, cream cheese and sour cream in bowl. Stir in ham, green onion and Worcestershire sauce. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil. Baked in preheated oven for 1 hour 10 minutes on cookie sheet or until cheese filling is melted and heated through. Meanwhile, stir together bread cubes, oil and melted butter in bowl. Arrange on cookie sheet and bake in 350º F oven, turning occasionally for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue. Remove bread from oven, unwrap and transfer to platter. Remove top and stir filling before serving. Use toasted bread cubes and assorted veggies or crackers as dippers for the fondue.