Reuben Dip in a Rye Bread Bowl
This Reuben dip served in a warm rye bread bowl is a crowd-pleaser, perfect for parties or game day. Creamy, cheesy, and packed with flavor, it's an easy appetizer that combines all the classic Reuben sandwich ingredients in a convenient, shareable format.
Equipment
- 1 oven
- 1 mixing bowl
- 1 baking dish or tray
- 1 aluminum foil optional
- 1 bread knife for the bowl
Ingredients
- 1 round rye bread loaf About 1 pound.
- 8 ounces cream cheese Softened.
- 1 cup sour cream
- 1 cup shredded Swiss cheese
- 1 cup diced corned beef
- 1 cup sauerkraut Drained and chopped.
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- optional fresh parsley For garnish.
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the top off the rye bread loaf and scoop out the inside, leaving about a 1-inch wall for the bowl. Reserve the bread you scooped out for dipping.
- In a mixing bowl, combine the softened cream cheese, sour cream, shredded Swiss cheese, diced corned beef, chopped sauerkraut, mayonnaise, Dijon mustard, garlic powder, and black pepper. Mix well until all ingredients are thoroughly combined.
- Spoon the Reuben dip mixture into the hollowed-out rye bread bowl.
- Place the filled bread bowl on a baking dish or tray and cover loosely with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, until the top is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired.
- Serve warm with the scooped-out bread and additional crackers or chips for dipping.
Notes
You can prepare the dip mixture a day in advance and refrigerate it until ready to bake. For an extra layer of flavor, consider adding a splash of Worcestershire sauce to the dip mixture. This dip can be easily doubled for larger gatherings.