Reuben Dip In Bread Bowl

      Cooking with Amy
      Cooking with Amy


      1 large round loaf sourdough or rye bread
      1 cup mayonnaise
      2 blocks (8 ounces each) cream cheese, softened
      1 cup sour cream
      1/2 pound corned beef, chopped
      A few dashes hot sauce
      2 cups shredded Swiss cheese
      1 1/2 cups sauerkraut, drained well
      4 to 5 scallions, chopped, divided
      Extra sliced rye bread or crackers for dipping

      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.