Reuben Dip in a Rye Bread Bowl
This Reuben Dip in a Rye Bread Bowl is a delicious twist on the classic Reuben sandwich. Creamy, cheesy, and full of savory flavors, this dip is perfect for parties or game day. The bread bowl not only holds the dip but adds a wonderful rye flavor that enhances each bite.
Equipment
- 1 oven
- 1 mixing bowl
- 1 baking dish
- 1 loaf pan for the bread bowl
Ingredients
- 1 large round rye bread About 12 inches in diameter.
- 1 cup cream cheese Softened (8 oz).
- 1 cup sour cream
- 1 cup shredded Swiss cheese
- 1 cup corned beef Chopped.
- 1 cup sauerkraut Drained and squeezed dry.
- 2 tablespoons green onions Chopped.
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the top off the rye bread round and scoop out the inside, leaving about a ½-inch wall all around to create a bread bowl. Reserve the pulled bread for serving.
- In a mixing bowl, combine the softened cream cheese, sour cream, Swiss cheese, chopped corned beef, sauerkraut, green onions, Dijon mustard, and garlic powder. Mix until well combined. Season with salt and pepper to taste.
- Spoon the Reuben dip mixture into the hollowed-out rye bread bowl and place it in a baking dish.
- Bake in the preheated oven for about 30 minutes, or until the dip is hot and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Serve with the reserved rye bread pieces and additional crackers or vegetables for dipping.
Notes
For added flavor, you can sprinkle some extra shredded Swiss cheese on top of the dip before baking. This dip can be made ahead of time and refrigerated before baking; just allow extra time in the oven for it to heat through. Adjust the ingredients to your preference, perhaps adding more corned beef or sauerkraut to suit your taste. Enjoy your Reuben Dip in a Rye Bread Bowl!