Reuben Dip Rye Bread Bowl (Print Version)
Classic Reuben flavors baked in a rye bread bowl, perfect for dipping with crackers or bread.
# Ingredients:
→ Dip Mixture
01 -
2/3 cup Thousand Island dressing
02 -
1/2 cup sauerkraut, well drained
03 -
2 cups Swiss cheese, freshly shredded
04 -
1 cup corned beef, chopped (may substitute with pastrami or venison)
→ Bread Bowl & Dippers
05 -
1 round loaf rye bread, sturdy
06 -
Rye crackers, bagel chips, or reserved bread chunks for dipping
# Instructions:
01 -
In a medium bowl, thoroughly mix the Thousand Island dressing, well-drained sauerkraut, freshly shredded Swiss cheese, and chopped corned beef until evenly combined.
02 -
Slice approximately 1 inch off the top of the rye bread loaf to create a lid. Using a serrated knife or spoon, hollow out the loaf, leaving a 1-inch thick wall to maintain structure. Reserve the removed bread pieces for dipping.
03 -
Spoon the prepared dip mixture evenly into the hollowed bread bowl, ensuring not to overfill.
04 -
Preheat oven to 350°F (175°C). Place the assembled bread bowl on a baking sheet and bake for 25 to 30 minutes, until the dip is bubbling and the cheese has melted with a golden hue.
05 -
Carefully transfer the hot bread bowl to a serving platter. Surround with reserved bread chunks, rye crackers, or bagel chips for dipping and serve while warm.
# Notes:
01 -
Draining sauerkraut thoroughly prevents excess moisture from compromising the bread bowl’s structure.