cheese boat

cheese boat

This appetizer was shared with us by a South Georgia pastor’s wife, Vicki Martin. She got it from a church hostess in Hawkinsville, Georgia, years before. The bread “boat” is a cute way to serve this warm cheesy appetizer.
SERVES 10

1 loaf French or Italian bread
10 ounces sharp Cheddar cheese, grated (about 2½ cups)
3 2-ounce packages corned beef, such as Carl Buddig, finely chopped
½ bell pepper, cored, seeded, and finely chopped
½ teaspoon hot sauce, such as Tabasco
½ teaspoon chili powder
2 8-ounce packages cream cheese, room temperature
1 medium tomato, finely chopped
1 bunch green onions, finely chopped
Large corn chips

Preheat the oven to 350°F.
Cut an oval in the top of the loaf of bread, scooping out the bread in the center and making a “bread boat.” Place the bread on a cookie sheet.
In a large bowl, mix the cheese, beef, bell pepper, hot sauce, chili powder, cream cheese, tomato, and green onions 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.