Description
A creamy, savory dip filled with Swiss cheese, corned beef, sauerkraut, and a blend of tangy flavors, all served inside a rye bread bowl. Perfect for dipping with bread cubes, crackers, or veggies!
Ingredients
Scale
For the Reuben Dip:
- 2 cups (about 8 oz) shredded Swiss cheese
- 1 ½ cups cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For the Rye Bread Bowl and Dippers:
- 1 large round rye bread loaf
- Additional rye or pumpernickel bread slices, cut into cubes (for dipping)
- Assorted crackers, pretzels, or veggie sticks (optional)
Instructions
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Prepare the Rye Bread Bowl:
- Cut the top off the round rye loaf and reserve the top for later use as a lid or for dipping.
- Hollow out the center of the bread loaf, leaving about 1-inch thick walls and base. Set the hollowed-out bread aside for dipping.
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Preheat the Oven:
- Preheat the oven to 375°F (190°C).
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Mix the Dip Ingredients:
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- Stir in Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Mix well.
- Add shredded Swiss cheese, chopped corned beef, and sauerkraut. Stir until combined. Taste and season with salt and pepper.
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Assemble the Dip:
- Spoon the prepared Reuben dip mixture into the hollowed-out rye bread bowl. Spread evenly for a neat presentation.
- Wrap the filled bread bowl with aluminum foil, leaving the top open.
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Bake the Dip:
- Place the wrapped bread bowl on a baking sheet.
- Bake in the preheated oven for 25-30 minutes, until the dip is hot and bubbly with a light golden-brown top.
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Toast the Bread Cubes:
- Arrange the hollowed-out bread pieces and extra rye cubes on another baking sheet.
- Toast in the oven for 10-12 minutes until slightly crispy for perfect dippers.
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Serve and Enjoy:
- Remove the dip from the oven and place on a serving platter. Surround it with toasted bread cubes, crackers, or veggie sticks. Enjoy!
Notes
- You can substitute the rye bread with pumpernickel bread for an additional flavor twist.
Nutrition
- Serving Size: 1/8 of dip and bread bowl
- Calories: 350kcal
- Sugar: 30g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg