Best Pumpernickel Bread 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.

spinach dip in pumpernickel bread bowl Recipe image

Provided by MauiDreaming

Number Of Ingredients 5

1 pkg. (300 gr.) frozen chopped spinach
2 cups sour cream
1 cup mayonnaise
1 pkg. vegetable soup mix
1 large round pumpernickel bread

Steps:

thaw spinach and squeeze out liquid. in a bowl mix all ingredients except bread. mix thoroughly and keep in refrigerator at least 2 hours. slice top off the pumpernickel and cut it into small pieces. scoop out bread in small pieces, to form a bowl. fill the bread bowl with spinach dip, serve with bread pieces and assorted cut vegetables

WARM ARTICHOKE DIP WITH PUMPERNICKEL BREAD image

Yield 8 servings

Number Of Ingredients 8

1 14 oz can artichoke hearts, drained coarsely chopped
1 cup sour cream
1 cup mayonnaise
1/2 cup crumbled soft mild goat cheese
1/4 chp freshly grated Parmesan cheese
Pumpernickle bread slices, cut into triangles, lightly toasted toasted
Butter, room temperature
Chopped fresh parsley

Steps:

Preaheat oven to 350. Mix artichoke hearts, sour cream, mayonnaise, goat cheese and Parmesan cheese in small baking dish. Bake until heated through, about 20 minutes. Set dish in center of platter. Spread tips of bread with butter and sprinkle with chopped parsley. Arrange bread around dip and serve.

Pumpernickel Bread Dip Recipe image

Provided by linda1949

Number Of Ingredients 9

Steps:

Cut hole in top of bread and take center out. Pour mixture into bread and set in middle of platter and surround with cucumbers, radishes, celery, carrots, broccoli, cauliflower and strips of bread from the center.