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Reuben Dip in a Rye Bread Bowl

A delightful dip combining the savory goodness of a classic Reuben sandwich served in a cozy, edible rye bread bowl. Perfect for parties and gatherings!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dip
  • 8 oz cream cheese, softened Let it sit at room temperature before mixing.
  • 1 cup shredded Swiss cheese You can substitute with other cheeses if desired.
  • 1 cup sauerkraut, drained
  • 1 cup cooked corned beef, chopped May substitute with turkey or vegetarian alternative.
  • 1 tsp garlic powder
  • 2 tbsp mayonnaise
  • 2 tbsp ketchup Adds a unique flavor.
  • 1 tbsp Worcestershire sauce
  • to taste salt and pepper Adjust based on personal preference.
For the Bread Bowl
  • 1 loaf rye bread Sourdough or pumpernickel works well too.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Hollow out your loaf of rye bread, leaving about an inch of bread on the sides and bottom for structure.
  2. In a mixing bowl, combine cream cheese, Swiss cheese, sauerkraut, corned beef, garlic powder, mayonnaise, ketchup, and Worcestershire sauce. Stir until well-blended.
  3. Taste and adjust the seasoning with salt and pepper as needed.
  4. Spoon the dip into the hollowed rye bread bowl, packing it in generously.
Baking
  1. Place the filled bread bowl onto a baking sheet and bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
Serving
  1. Once out of the oven, let it cool slightly. Serve with the reserved bread pieces for dipping.

Notes

You can prepare the dip a day in advance and store it in the fridge. Just fill the bread bowl right before baking. Feel free to experiment with different cheeses or add hot sauce for a kick. Don't waste the bread chunks—use them for dippers or in salads!