Ham and Cheese Bread Pot Fondue

Heat oven to 350°F (175°C). 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 (there will be 3 to 4 cups); reserve for toasting. Combine cheddar, cream cheese and sour cream in large bowl; stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through. Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350°F (175°C), turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue. Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving. Serve with toasted bread cubes and assorted vegetables as dippers for fondue.