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Reuben Dip in a Rye Bread Bowl

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A creamy, tangy Reuben-inspired dip served in a hollowed-out rye bread bowl for the ultimate party appetizer.

Ingredients

Scale

For the Crust:

  • 1 round loaf rye bread
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups shredded Swiss cheese
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/2 lb corned beef, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp caraway seeds
  • 1/2 tsp garlic powder

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Cut top off rye loaf and hollow out center, leaving 1-inch thick walls. Reserve bread pieces for dipping.
  2. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in Swiss cheese, sauerkraut, corned beef, Worcestershire sauce, caraway seeds, and garlic powder.
  4. Spoon mixture into hollowed rye bread bowl. Place on baking sheet and bake for 25-30 minutes until bubbly and golden.
  5. Serve warm with reserved bread pieces and additional rye bread or crackers for dipping.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/reuben-dip-rye-bread-bowl/

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