Description
This creamy, cheesy Reuben Dip in a Rye Bread Bowl captures all the flavors of the classic Reuben sandwich in a warm, shareable appetizer. Perfect for parties, game days, or cozy nights in, it’s loaded with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all baked inside a crusty rye loaf.
Ingredients
Scale
- 1 ½ cups chopped corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 2 cups shredded Swiss cheese
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ½ cup Thousand Island dressing
- 1 large round rye bread loaf, hollowed out
- Chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine cream cheese, mayonnaise, Thousand Island dressing, corned beef, sauerkraut, and Swiss cheese until fully mixed.
- Cut a wide circle in the top of the rye bread loaf and hollow it out, leaving enough bread to form a sturdy bowl.
- Spoon the dip mixture into the hollowed bread bowl, then place the removed bread chunks around it on the baking sheet.
- Bake for 25–30 minutes until hot and bubbly with a golden top.
- Remove from the oven, sprinkle with parsley, and serve warm with the toasted bread cubes, crackers, or veggies.
Notes
- Drain the sauerkraut well to avoid excess liquid.
- Use freshly shredded Swiss cheese for the best melt.
- You can prepare the dip mixture a day ahead and bake before serving.
- For extra flavor, toast the inside of the bread bowl before filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
Keywords: Reuben dip, rye bread bowl, cheesy dip, party appetizer, corned beef dip, comfort food