Description
This Reuben Dip in a Rye Bread Bowl is the perfect appetizer for any gathering. A creamy blend of Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing, served in a hollowed-out rye bread bowl, makes for a delicious and fun-to-eat dish.
Ingredients
Scale
- 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
- Mix the Dip Ingredients: In a medium mixing bowl, combine the Thousand Island dressing, drained sauerkraut, shredded Swiss cheese, and chopped corned beef. Stir until well combined.
- Prepare the Bread Bowl: Take the round loaf of rye bread and carefully cut off the top. Hollow out the inside, leaving a sturdy wall of bread around the edges to hold the dip. Save the removed bread pieces for dipping.
- Fill the Bread Bowl: Preheat your oven to 350°F (175°C). Spoon the prepared dip into the hollowed-out rye bread bowl, spreading it evenly.
- Bake the Bread Bowl: Place the filled bread bowl on a baking sheet and bake for 25-30 minutes, or until the dip is hot and bubbly.
- Serve: Remove from the oven and place the bread bowl on a serving platter. Serve warm with the reserved bread pieces, rye crackers, or bagel chips for dipping.
Notes
- You can substitute venison for corned beef for a unique twist on this classic dip.
- Make sure the rye bread bowl has sturdy walls to prevent it from collapsing during baking.
- If you prefer a spicier kick, add some hot sauce or pepperoncini to the dip mixture.
Nutrition
- Serving Size: 1/8 of the bread bowl
- Calories: ~350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg