We turned a Hot Reuben Dip sandwich into a bread bowl because Super Bowl is coming, and it seemed like a good idea. It was a good idea. The only thing that is missing are more and different kinds of dipping vehicles, like fritos scoops. This isn’t just good for Super Bowl obviously, because it’s good for life and parties etc, but we are just over here using Super Bowl as an excuse to make all these fried / cheesy / carby recipes our hearts desire. Hope you guys make this Hot Reuben Dip in a Bread Bowl!
Ingredients: 1 extra large pumpernickel or dark rye bread bowl (sourdough is fine), center hollowed out Directions:
Hot Reuben Dip in a Bread Bowl
Makes 1 quart
1 cup mayonnaise
1/2 cup sour cream
1/3 cup ketchup
4 ounces cream cheese, softened
1/4 cup drained and chopped sauerkraut
3 tablespoons diced dill pickle
1 cup shredded Swiss cheese
1 cup shredded Gruyere cheese
1 cup diced cooked corned beef
salt and pepper to taste
1. Preheat oven to 350˚F.
2. Place mayonnaise, sour cream, ketchup, cream cheese, sauerkraut, and pickles into a large mixing bowl and stir together until completely combined.
3. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together.
4. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.
5. Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl ‘lid’ and assorted crackers/crostini.
1 extra large pumpernickel or dark rye bread bowl (sourdough is fine), center hollowed out