Description
This Reuben dip served in a rye bread bowl combines creamy Swiss cheese, savory corned beef, and tangy sauerkraut, making it a delicious twist on the classic Reuben sandwich. A perfect appetizer for parties, game days, and gatherings, it’s creamy, cheesy, and completely irresistible!
Ingredients
For the Reuben Dip:
- 2 cups shredded Swiss cheese
- 1 ½ cups cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the Rye Bread Bowl:
- 1 large round rye bread loaf
- Additional rye or pumpernickel bread slices, cut into cubes (for dipping)
- Assorted crackers, pretzels, or veggie sticks (optional)
Instructions
- Prepare the Rye Bread Bowl: Cut off the top of the bread loaf and hollow out the center, leaving a 1-inch thick base. Set aside.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Mix the Dip: In a bowl, combine cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Add Swiss cheese, corned beef, and sauerkraut. Stir and season with salt and pepper.
- Assemble the Dip: Fill the hollowed-out bread bowl with the dip mixture and wrap it with aluminum foil. Leave the top open.
- Bake: Bake for 25-30 minutes, until bubbly and golden-brown.
- Toast Bread Cubes: Toast extra rye bread cubes for 10-12 minutes in the oven.
- Serve: Serve the dip surrounded by toasted bread cubes, crackers, or veggies.
Notes
- Spicy Variation: Add hot sauce or chili flakes to spice up the dip.
- Cheddar Variation: Mix in sharp cheddar cheese for an extra cheesy flavor.
- Keto Option: Serve with keto-friendly crackers or celery sticks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
