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Reuben Dip in a Rye Bread Bowl

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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

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  1. ⅔ cup Thousand Island dressing
  2. ½ cup sauerkraut, well-drained
  3. 2 cups shredded Swiss cheese
  4. 1 cup chopped corned beef (or venison)
  5. 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.

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