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      Reuben Dip In Bread Bowl

      Cooking with Amy
      Cooking with Amy
      Ingredients:1 large round loaf sourdough or rye bread1 cup mayonnaise2 blocks (8 ounces each) cream cheese, softened1 cup sour cream1/2 pound corned beef, choppedA few dashes hot sauce2 cups shredded Swiss cheese1 1/2 cups sauerkraut, drained well4 to 5 scallions, chopped, dividedExtra sliced rye bread or crackers for dippingDirections:Preheat oven to 350 degrees. Cut out top of bread and hollow out to create a bowl. Reserve removed bread and cut into chunks for for dipping. Mix cream cheese, mayonnaise and sour cream until smooth. Stir in hot sauce, cheese, beef, kraut and all but a few scallions. Transfer to bread bowl and wrap bread in foil, leaving dip exposed. Bake in a preheated 350 degrees oven for 35 to 50 minutes or until bubbly. Top with the reserved scallions. Serve dip warm with bread and/or crackers for dipping.Recipe from Festival Foods.