Stuffed Bread Bowl Dip

1 1/2 cups diced deli ham

8 oz cream cheese, softened

1 cup sour cream

2 cups shredded cheddar

1 4 oz can chopped green chilies, drained and patted dry

1 4 oz jar chopped pimento, drained and patted dry or use chopped red pepper

1/2 cup sweet onion, diced

1/2 cup green onion, sliced

2 tsp garlic powder

1 tsp paprika


salt and pepper

1 round loaf of sourdough or french bread

Preheat oven to 375.  Combine ham, with remaining ingredients in a mixing bowl and season to taste.  Cut a slice off the top of the bread round to expose the soft interior.  Reserve bread top.  Using your fingers or a knife, carefully remove the soft insides of the bread loaf, so all that remains is an empty bread shell.  Reserve bread crumbs for a later use.  Put dip into bread bowl and replace "lid."  Wrap the whole loaf tightly in foil.  Bake on a pan for 1 hour or longer until dip is heated through.  Serve with sturdy chips or toast points.