Ingredients:
1 round rye bread loaf
8 oz cream cheese, softened
1 cup shredded Swiss cheese
1 cup cooked corned beef, chopped
1/2 cup sauerkraut, drained
1/4 cup Thousand Island dressing
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
Instructions:
Prepare the Bread Bowl:
Preheat oven to 375°F (190°C). Cut the top off the rye bread loaf and hollow out the center, leaving a sturdy shell. Cut the removed bread into bite-sized pieces for dipping.
Mix the Dip: In a bowl, mix cream cheese, shredded Swiss cheese, chopped corned beef, sauerkraut, Thousand Island dressing, garlic powder, onion powder, salt, and pepper until well combined.
Fill the Bread Bowl: Spoon the mixture into the hollowed-out rye bread bowl.
Bake: Place the filled bread bowl on a baking sheet and bake for 20-25 minutes, or until the dip is hot and bubbly.
Serve:
Remove from the oven and serve warm with the reserved bread pieces, crackers, or veggies for dipping.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 6-8
Calories: Approx. 350 per serving
Notes: A creamy, cheesy Reuben-inspired dip baked in a rye bread bowl for the ultimate appetizer!
