Hot Pumpkin-Cheese Dip in a Loaf

1 loaf 8-inch round French or Sour-dough bread, unsliced
3 cups shredded sharp cheddar cheese
1 8 oz pkg chream cheese, softened
1 cup sour cream
3/4 cup pumpkin
1/2 cup sliced green onion
1/2 cup chopped parsley
1 2.5 oz Pkg smoked sliced beef, chopped (found near the sliced pepperoni at the grocer)
1 tbsp Worcestershire sauce
dash hot pepper sauce
chopped parsley (optional)
Fresh vegetables for dipping

Using a sharp knife, slice of the top of the bread, hollow out bread with knife to create a bowl with 1 inch sides and bottom, cube reserved bread.

In food processor or large mixer bowl, blend Cheddar cheese, cream cheese and sour cream. Add pumpkin, green onion, parsley, beef, Worcestershire sauce and pepper sauce, blend well.

Fill hollowed loaf with mixture, pour remaining mixture into small greased casserole dish. Wrap loaf securely in foil; cover casserole with foil.

Bake loaf in preheated 350 oven for 2 hours; bake casserole during last 40 minutes of baking. Unwrap bread, stir dip and sprinkle with chopped parsley. Serve HOT with bread cubes and vegetable dippers. Use filling in casserole to replenish bread bowl.

Makes 5 cups dip.