Corned Beef, Veggie and Cheese Boat
Description
This appetizer dip is great in the well of the bread loaf but can also be made without the bread and served in a baking dish.
Ingredients
1 loaf French or Italian bread
two 8 oz. packages cream cheese, at room temperature
10 oz. sharp cheddar, grated ( 2 1/2 c.)
6 oz. 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 t. hot sauce, such as Tabasco
1/2 t. chili powder
large scoop corn chips, for serving
bread cubes from the hollowed out bread loaf
Directions
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Preheat the oven to 350 degrees.
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 the cubed bread from the hollowed out bread loaf and corn chips.