Best Bread Bowl Reuben Dip Recipes

Hot Reuben Dip in a Pumpernickel Bread Bowl image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

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 image

Provided by Rose M. Helle @recipes4fun

Number Of Ingredients 10

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.

Reuben Bread Bowl Dip image

Number Of Ingredients 4

2 round rye bread loaves
1 (8-ounce) package cream cheese , softened
1 (4-ounce) package shredded mozzarella cheese
2 (2 1/2-ounce) packages chipped dried beef , diced

Steps:

Hollow out the center of one loaf of bread set aside. Cube removed and remaining loaf of bread set aside. Mix cream cheese and mozzarella cheese together fold in chipped beef. Spoon into bread center bake at 350 degrees for 1-1/4 hours. Serve warm on a serving platter surrounded with bread cubes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves