1-1/2 cups shredded white cheddar cheese
1 package cream cheese, softened
2 cups sour cream
1/2 cup chopped cooked ham (optional)

1 clove crushed garlic

1 jar (6.5 oz) marinated artichoke hearts, drained
1/3 cup chopped green chiles
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread
 

Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. Cut a thin slice from top of bread loaf; set slice aside. using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers, Melba toasts, etc. Makes about 4 cups of dip.