Bread Bowl Reuben Dip Recipes

REUBEN DIP

Reuben Dip image

Make this easy Irish-inspired Reuben Dip with creamy Thousand Island, tangy sauerkraut, salty corned beef, and gooey cheese in less than 30 minutes with just 5 ingredients!

Provided by Michelle

Time 25m

Number Of Ingredients 5

Ingredients

1 package cream cheese ((8 ounces), softened)
1/2 cup Thousand Island dressing
8 ounces corned beef (chopped)
1 cup sauerkraut ((drained and squeezed))
2 cups shredded Swiss cheese

Steps:

Mix cream cheese and dressing in a medium mixing bowl until smooth.
Add remaining ingredients, and stir to combine.
Transfer mixture to a 9-inch pie pan or baking dish.
Bake at 400°F for 15-20 minutes, until hot and bubbly.
Serve warm with crackers or chips

Nutrition Facts : ServingSize 78 grams, Calories 214 kcal, Carbohydrate 3 g, Protein 9 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 495 mg, Sugar 2 g

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL

Hot Reuben Dip in a Pumpernickel Bread Bowl image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons finely chopped dill pickle
Kosher salt and freshly ground pepper
3 cups grated Swiss cheese (about 9 ounces)
2/3 cup sauerkraut, drained, rinsed and roughly chopped
4 ounces cream cheese, at room temperature
4 ounces chopped sliced pastrami (about 1 cup)
1 round or oval loaf pumpernickel bread (about 8 inches)
Extra-virgin olive oil, for drizzling
Crackers and/or crudites, for serving

Steps:

Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

BREAD BOWL REUBEN DIP

Bread Bowl Reuben Dip image

I found this recipe in a Food Network magazine and changed it a bit to suit my family's needs. The recipe called for Pastrami, I used Corned Beef and my family and friends really loved it. Feeds a crowd and the men seem to love it.

Provided by Rose M. Helle @recipes4fun

Categories Other Appetizers

Number Of Ingredients 10

Ingredients

1/2 cup(s) mayonnaise
3 tablespoon(s) ketchup
2 tablespoon(s) dill pickle, finely chopped
- kosher salt and freshly ground black pepper
3 cup(s) grated swiss cheese (about 9 ounces)
2/3 cup(s) sauerkraut, drained, rinsed aand roughly chopped
4 ounce(s) cream cheese at room temp
4 ounce(s) (2-2oz pkgs), chopped pieces with scissors - buddig corned beef
1 - round or oval pumpernickel bread
- extra-virgin olive oil for drizzling

Steps:

Preheat the oven to 375 degrees, Whisk the mayonnaise, ketchup and pickle in a large bowl until combined. Season with salt and pepper.
Add the Swiss cheese, sauerkraut, cream cheese and corned beef to the mayonnaise mixture, stir with a rubber spatula until combined.
Using a small serrated knife, hollow out the bread loaf leaving a 1/2-inch thick shell; reserve the cut-out bread. With the large cut out top, I sliced pieces big enough for individual use. Transfer the loaf to a baking sheet and fill the bowl with the dip. All of the sliced bread and pieces pulled out go on another baking sheet. Drizzle with olive oil and sprinkle with salt.
Bake the bread bowl until the cheese melts and the top is a golden brown, about 30 minutes. Add the other baking sheet with the bread slices and innards to the oven during the last 10 minutes. Serve with toasted bread and crackers and/or crudites.

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