Description
Reuben dip in a rye bread bowl is the ultimate party appetizer, combining the bold, savory flavors of a classic Reuben sandwich into a warm, melty dip. Packed with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all baked inside a crusty rye loaf, this easy, crowd-pleasing dish is perfect for game day, holiday gatherings, or any time you want something cozy and crave-worthy.
Ingredients
- 1½ cups deli corned beef, chopped or shredded
- 1 cup sauerkraut, drained and squeezed dry
- 1½ cups shredded Swiss cheese
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup Thousand Island dressing
- 1 large round rye bread loaf (for bread bowl)
- Extra rye bread slices, pumpernickel, or crackers for dipping
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, sour cream, mayo, and Thousand Island dressing until smooth.
- Stir in corned beef, sauerkraut, and Swiss cheese.
- Cut a circle in the top of the rye loaf and hollow it out to make a bread bowl, leaving about 1 inch of bread around the sides and bottom. Save the inner bread pieces for dipping.
- Spoon the dip mixture into the bread bowl and place it on a baking sheet.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until hot and bubbly.
- Let cool for a few minutes before serving. Serve with bread chunks or dippers of choice.
Notes
- Use pastrami or roast beef for a twist.
- Add horseradish or hot sauce for heat.
- Sprinkle extra cheese on top before the final bake for a golden finish.
- Make ahead tip: Mix the dip the day before and bake fresh in the bread bowl when ready to serve.
