DICK CAVETT'S BREAD POT FONDUE
1 round, firm loaf of bread (1 1/2 pounds, 8- to 10-inches diameter)
2 cups sharp cheddar cheese, shredded
2 (3-ounce) packages cream cheese, softened
1 1/2 cups sour cream
1 cup ham, cooked and diced
1/2 cup green onions, chopped
1 (3-ounce) can chopped green chilies, mild or hot
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted raw vegetables for dipping
Preheat oven to 350 degrees. Slice off top of bread, reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes. You should have about 4 cups. Reserve for toasting.
Combine cheddar, cream cheese and sour cream in bowl. Stir in ham, green onion, chilies and Worcestershire. Spoon into bread shell. Replace top of bread. Tightly wrap loaf with several layers of heavy-duty foil. Set on cookie sheet.
Bake at 350 degrees for 1 hour and 10 minutes or until cheese filling is melted and heated through. Meanwhile, stir together bread cubes, oil and melted butter in bowl. Arrange on cookie sheet. Bake at 350 degrees, turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
When bread is done, remove from oven. Unwrap and transfer to platter. Remove top of bread. Stir filling before serving. Use toasted bread cubes and vegetables as dippers for fondue.
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