Description
This Reuben Dip in a Rye Bread Bowl takes all the bold, tangy flavors of a classic Reuben sandwich and turns them into a cheesy, creamy party dip—served in a crusty rye bread bowl for that extra wow factor! It’s a crowd-pleasing appetizer perfect for game days, holidays, or cozy gatherings.
Ingredients
⅔ cup Thousand Island dressing
½ cup sauerkraut, well-drained
2 cups shredded Swiss cheese
1 cup chopped corned beef (or venison)
1 round loaf of rye bread
Instructions
In a medium bowl, mix Thousand Island dressing, sauerkraut, Swiss cheese, and chopped corned beef until well combined.
Cut the top off the round rye loaf and hollow out the center, leaving enough around the edges to form a sturdy bowl. Set the removed bread aside for dipping.
Preheat oven to 350°F (175°C). Spoon the dip mixture into the hollowed bread bowl.
Place the filled bread bowl on a baking sheet. Bake for 25–30 minutes until the dip is hot and bubbly.
Remove from oven, transfer to a serving platter, and serve immediately with reserved bread chunks, rye crackers, or bagel chips.
Notes
Make sure the sauerkraut is well-drained to avoid a soggy dip.
This dip can also be baked in a casserole dish if you’re not using a bread bowl.
Use leftover corned beef or deli slices for quick prep.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg