Recipe courtesy of Trisha Yearwood

Cheese Boat

Name: Cheese Boat
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 10 servings
Ingredients: 1 loaf French or Italian bread; Two 8-ounce packages cream cheese, at room temperature; 10 ounces sharp Cheddar, grated (about 2 1/2 cups); 6 ounces corned beef, such as Carl Buddig, finely chopped; 1 bunch green onions, finely chopped; 1 medium tomato, finely chopped; 1/2 red bell pepper, cored, seeded and finely chopped; 1/2 teaspoon hot sauce, such as Tabasco; 1/2 teaspoon chili powder; Large corn chips, for serving

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 10 servings

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Ingredients

1 loaf French or Italian bread

Two 8-ounce packages cream cheese, at room temperature

10 ounces sharp Cheddar, grated (about 2 1/2 cups)

6 ounces corned beef, such as Carl Buddig, finely chopped

1 bunch green onions, finely chopped

1 medium tomato, finely chopped

1/2 red bell pepper, cored, seeded and finely chopped

1/2 teaspoon hot sauce, such as Tabasco

1/2 teaspoon chili powder

Large corn chips, for serving

Directions

WATCH

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010