HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
- 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.
- 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.
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Atsagou Zifack
[email protected]I give this dip a thumbs down.
Josh D
[email protected]This dip is a fail. Don't waste your time.
ONLYONE Forever
[email protected]I wouldn't recommend this dip. It's not worth the time or effort.
Suraz Bartaula
[email protected]This dip is just okay. I've had better Reuben dips before.
Lizzett Merced
[email protected]I'm not sure if I did something wrong, but my dip turned out a little watery. I think I might have added too much Thousand Island dressing.
Zeze Monyela
[email protected]This dip is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and impressive dish.
Micky Wendesen
[email protected]I had some trouble finding pumpernickel bread, but it was worth the effort. The bread bowl really makes this dip special.
mita voulis
[email protected]This dip is a little bit rich for my taste, but it's still really good. I would probably make it with less butter next time.
cheddar better
[email protected]I'm not a huge fan of sauerkraut, but I still really enjoyed this dip. The other flavors definitely balance it out.
Kofi Watapp
[email protected]The flavors in this dip are spot-on. The sauerkraut and Thousand Island dressing really make it.
Oluwakayode Esan
[email protected]This dip is so versatile. I've served it with chips, crackers, and even vegetables.
Denise McMahel
[email protected]I love that this dip can be made ahead of time. It makes it perfect for busy weeknights.
John Yaqoob
[email protected]This dip is definitely a crowd-pleaser. I brought it to a party last weekend and it was gone in no time.
Assia Balakortane
[email protected]I was a bit skeptical about the pumpernickel bread bowl, but it actually works really well. It adds a nice crusty texture to the dip.
Lynn Meese
[email protected]This dip is a must-try for any Reuben lover. It's easy to make and oh-so-delicious!
Devraj Giri
[email protected]I've made this dip several times now, and it's always a hit. My friends and family love it!
Tommy Moyle
[email protected]This Reuben dip is a total game-changer! The combination of flavors is just perfect, and the pumpernickel bread bowl adds a touch of class.