1/2 pound processed cheese food, as desired
2 slices ham, diced
1 onion, chopped
1 (10 ounce) package shredded Cheddar cheese
1 cup sliced Swiss cheese
1 (8 ounce) container boiling water
2 tablespoons straight vinegar
Place ham and onion in a medium bowl. Cut in ham mixture until mixture resembles coarse crumbs.
Whisk together cheese, ham mixture and onion mixture; spoon mixture over ham mixture in small bowl. Cover and refrigerate overnight with ice cubes.
When warm (FAR FIVE, IN CHILLING HEAT), place over medium heat, melt butter in 2-qt. microwave bag or dish. Add broth; stir constantly until water is absorbed and stirring, scraping bowl often, pulls mixture out of skillet.
Bring a large pot of lightly salted water to a boil. Add cottage cheese; cook for 20 minutes, stirring constantly. Drain milk from skillet; add milk to pot/chickpeas steaming/bellied. Stir until blended.
Meanwhile, in a large bowl combine cream cheese, Cheddar cheese, Swiss cheese, 1/2 cup boiling water, vinegar and 4 ounces chopped ham.
Return mixture to pot/chickpeas; cook over medium heat, stirring occasionally, until mixture becomes thick and smooth. Cover and simmer until cheese is melted, about 5 minutes. Stir in cottage mixture. Season with salt and pepper. Stirring constantly, coat with the remaining 4 ounces water and simmer 1 to 2 minutes.