Description
A warm, cheesy twist on the classic Reuben sandwich, this Reuben Dip in a Rye Bread Bowl combines corned beef, Swiss cheese, sauerkraut, and creamy dressing, all baked inside a crusty rye loaf for the ultimate shareable appetizer.
Ingredients
Scale
- 1 large round loaf rye bread, hollowed out
- 2 cups chopped corned beef
- 2 cups shredded Swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- 8 oz cream cheese, softened
- 1/2 cup Thousand Island dressing
- 1/2 cup sour cream
- 2 green onions, finely chopped
- 1/2 teaspoon caraway seeds (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cream cheese, sour cream, Thousand Island dressing, corned beef, sauerkraut, Swiss cheese, and green onions until smooth.
- Cut the top off the rye loaf and scoop out the inside, leaving a thick shell. Reserve the bread pieces for dipping.
- Spoon the dip mixture into the hollowed bread bowl.
- Place the filled bread bowl on a baking sheet and bake for 25–30 minutes, until hot and bubbly.
- Sprinkle with extra cheese or caraway seeds, bake for 5 more minutes if desired.
- Let cool slightly before serving with bread chunks or crackers.
Notes
- Drain sauerkraut well to prevent a soggy dip.
- Toast bread cubes for extra crunch.
- Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of bread bowl
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
Keywords: Reuben Dip, Rye Bread Bowl, Party Appetizer, Cheesy Dip, Game Day Snack