Bread Bowl Reuben Dip

★★★★★ 1 Review
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By Rose M. Helle
from The Villages, FL

I found this recipe in a Food Network magazine and changed it a bit to suit my family's needs. The recipe called for Pastrami, I used Corned Beef and my family and friends really loved it. Feeds a crowd and the men seem to love it.

serves recipe states serves 6 to 8, find I found out it suitable to feeld a lot more than that.
prep time 25 Min
cook time 30 Min
method Bake


  •   1/2 c
  •   3 Tbsp
  •   2 Tbsp
    dill pickle, finely chopped
    kosher salt and freshly ground black pepper
  •   3 c
    grated swiss cheese (about 9 ounces)
  •   2/3 c
    sauerkraut, drained, rinsed aand roughly chopped
  •   4 oz
    cream cheese at room temp
  •   4 oz
    (2-2oz pkgs), chopped pieces with scissors - buddig corned beef
  •   1
    round or oval pumpernickel bread
    extra-virgin olive oil for drizzling

How To Make

  • 1
    Preheat the oven to 375 degrees, Whisk the mayonnaise, ketchup and pickle in a large bowl until combined. Season with salt and pepper.
  • 2
    Add the Swiss cheese, sauerkraut, cream cheese and corned beef to the mayonnaise mixture, stir with a rubber spatula until combined.
  • 3
    Using a small serrated knife, hollow out the bread loaf leaving a 1/2-inch thick shell; reserve the cut-out bread. With the large cut out top, I sliced pieces big enough for individual use. Transfer the loaf to a baking sheet and fill the bowl with the dip. All of the sliced bread and pieces pulled out go on another baking sheet. Drizzle with olive oil and sprinkle with salt.
  • 4
    Bake the bread bowl until the cheese melts and the top is a golden brown, about 30 minutes. Add the other baking sheet with the bread slices and innards to the oven during the last 10 minutes. Serve with toasted bread and crackers and/or crudites.

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