Reuben Dip Bread Bowl

Mix in 1-14 cups Swiss cheese and the chopped pastrami or corned beef. Either way this hot Reuben dip is perfect for serving a crowd and is sure to be a hit at your next party.

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To make the toasted bread bowl cut off the top inch of the loaf and scoop out the bread inside leaving a ½ thick crust.

Reuben dip bread bowl. Recent recipes hot reuben dip in a pumpernickel bread bowl sunnys black bean and ham eggs benedict swordfish involtini with steamed spinach turbo dog braised cabbage garlicky grilled flatbread strips with fresh tomato sauce. I personally recommend serving it. Heat oven to 400 degrees F.

In a bowl beat cream cheese sour cream and ketchup until smooth. Transfer to a greased 1-qt. Stir in sauerkraut corned beef hot sauce shredded cheese and scallions.

Slice top off 1 bread and hollow out bread shell. Preheat oven to 400F bake or 375F convection. In a bowl combine the soft cream cheese with garlic powder cayenne pepper if using sour cream and Thousand Island dressing.

Cover and bake at. Cut out the top of the bread and hollow to create a bowl. Mix vigorously until very smooth.

Mix the cream cheese sour cream and dressing until smooth. If you really want to impress serve it in a bread bowl. This reuben dip can be made up until 24 hours in advance.

Cover and refrigerate at least 1 hour. If making ahead of time store the topping mixture in a separate dish or sandwich bag and sprinkle on top just before baking. Stir in the corned beef sauerkraut Swiss cheese and onion until blended.

Reuben Bread Bowl The only thing better than homemade bread is homemade bread turned into a vessel for a cheesy dip. Cut the removed bread into chunks for dipping. Pour dip mixture into the hollowed-out.

In a medium-sized bowl mix all ingredients together except breads. Grease a 9 or 10-inch glass pie plate.

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