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Reuben Dip in a Rye Bread Bowl

Reuben Dip in a Rye Bread Bowl

This Reuben Dip served in a toasted rye bread bowl is a crowd-pleasing appetizer perfect for parties or game days. Creamy, cheesy, and packed with corned beef and sauerkraut, this dish brings all the flavors of a classic Reuben sandwich into a fun, shareable format.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large mixing bowl
  • 1 baking dish
  • 1 oven
  • 1 bread knife
  • 1 spoon for mixing
  • 1 spoon for scooping
  • 1 aluminum foil

Ingredients
  

  • 1 large round rye bread loaf about 1 pound
  • 1 cup cream cheese softened (8 ounces)
  • 1 cup shredded Swiss cheese (4 ounces)
  • 1 cup sauerkraut drained and rinsed (6 ounces)
  • 1 cup corned beef chopped (about 5 ounces)
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • chopped green onions optional for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine softened cream cheese, shredded Swiss cheese, sauerkraut, chopped corned beef, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mix well until all ingredients are fully combined.
  • Slice the top off the rye bread loaf and scoop out the inside to create a bowl, leaving about a 1-inch border of bread. Reserve the bread you scooped out for serving.
  • Place the hollowed-out rye bread on a baking dish and fill it with the Reuben dip mixture. Cover the top of the bread bowl with the removed bread lid.
  • Wrap the bread bowl in aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil, and bake for an additional 10 minutes or until the dip is hot and bubbly and the bread is slightly toasted.
  • Remove from oven and let cool for a few minutes. Carefully pull off the top of the bread and serve. Scoop out the dip using the bread pieces for dipping.
  • Optionally, garnish with chopped green onions before serving.

Notes

You can make the dip ahead of time and store it in the refrigerator. Just assemble in the bread bowl and bake when ready to serve.
For an extra kick, consider adding a dash of hot sauce to the mix.
This dip can also be served with crackers or vegetable sticks if you run out of bread pieces.