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Best Reuben Dip in a Rye Bread Bowl

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A creamy, cheesy Reuben dip combining corned beef, Swiss cheese, sauerkraut, and Russian dressing, served warm in a hollowed-out rye bread bowl for an impressive appetizer.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup Russian dressing
  • 1/4 cup sauerkraut, drained and chopped
  • 1 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 8 oz corned beef, chopped
  • 12 oz Swiss cheese, shredded (divided 8 oz and 4 oz)
  • 1 large round rye bread boule
  • Optional: salt to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine softened cream cheese, Russian dressing, sauerkraut, horseradish, and Worcestershire sauce. Stir until smooth.
  3. Gently fold in chopped corned beef and 8 oz shredded Swiss cheese until well combined. Season with salt if needed.
  4. Cut about 1 inch off the top of the rye bread boule. Hollow out the inside, leaving a 1/2 to 3/4 inch border to form a bread bowl.
  5. Spoon the Reuben dip mixture into the hollowed bread bowl.
  6. Sprinkle the remaining 4 oz Swiss cheese evenly over the top of the dip.
  7. Place the filled bread bowl on a baking sheet and bake for 20-25 minutes until the dip is bubbly and cheese is melted.
  8. Optional: Broil for 1-2 minutes to brown the cheese, watching carefully.
  9. Serve warm with the bread pieces removed from the hollowed boule for dipping.

Notes

Use a serrated knife to hollow out the bread bowl carefully. Save the removed bread pieces to toast and serve as dippers. Adjust horseradish and Russian dressing amounts to taste for desired tanginess.

Nutrition

Find it online: https://www.rapidrecipes.blog/reuben-dip-rye-bread-bowl-2/