Mississippi Sin Dip

Mississippi Sin Dip 1 (approx. 1 pound) round loaf of crusty bread, optional 1 (8 ounce) block of cream cheese, softened to room temperature 1-1/2 cups of sour cream 2 cups of shredded cheddar cheese 1/3 cup of chopped ham or tasso 1/3 cup of sliced green onion 1 (4 ounce)can of green chilies, undrained 2 tablespoons of chopped pickled jalapenos Couple dashes of Worcestershire sauce Preheat oven to 350 degrees F. To serve in a bread bowl, cut the very top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks, if desired, to use for dipping, or reserve for another use. Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the bread on a baking sheet and pour the cheese mixture into the bread bowl, or transfer mixture into a baking dish. Return the top piece of bread on top and wrap the loaf completely in the foil. Bake at 350 degrees F for about 1 hour. Serve hot! Can also simply bake in a baking dish if desired. Serve with the reserved bread, an assortment of vegetables, crackers, tortilla chips or corn chips. NOTE:Instead of ham, substitute 1 can of deviled ham, 1/3 cup of chopped, dried beef, or 1 small, well drained can of shrimp or crab, cooked crawfish or cooked sausage. For the Slow Cooker: Place all of the ingredients (except for the bread) in the crockpot, turn it on high and let it go for about 30 minutes or until everything is melted, stirring it several times. Reduce to low or warm to hold it, stirring occasionally.