Reuben Dip in a Rye Bread Bowl

Ingredients:

1 round rye bread loaf

8 oz cream cheese, softened

1 cup shredded Swiss cheese

1 cup cooked corned beef, chopped

1/2 cup sauerkraut, drained

1/4 cup Thousand Island dressing

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Instructions:

Prepare the Bread Bowl:

Preheat oven to 375°F (190°C). Cut the top off the rye bread loaf and hollow out the center, leaving a sturdy shell. Cut the removed bread into bite-sized pieces for dipping.

Mix the Dip: In a bowl, mix cream cheese, shredded Swiss cheese, chopped corned beef, sauerkraut, Thousand Island dressing, garlic powder, onion powder, salt, and pepper until well combined.

Fill the Bread Bowl: Spoon the mixture into the hollowed-out rye bread bowl.

Bake: Place the filled bread bowl on a baking sheet and bake for 20-25 minutes, or until the dip is hot and bubbly.

Serve:

Remove from the oven and serve warm with the reserved bread pieces, crackers, or veggies for dipping.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 6-8

Calories: Approx. 350 per serving

Notes: A creamy, cheesy Reuben-inspired dip baked in a rye bread bowl for the ultimate appetizer!