Hot Reuben Dip in a Pumpernickel Bread Bowl

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 6 to 8 servings
Save Recipe

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

Directions

  1. Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Hot Spinach and Artichoke Dip

Brie-and-Cranberry Stuffed Bread Bowl

Leek and Artichoke Bread Pudding

Caramelized Onion and Bacon Pull-Apart Bread

Bread-Bowl Mozzarella Dip

Dill Dip in a Bread Bowl

Bruschetta Dip in an Italian Bread Bowl

Brie-Onion Dip in a French Bread Bowl