Appetizers

Reuben Dip in a Bread Bowl

Reuben Dip in a Bread Bowl
Pinit

Ingredients:
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

Directions:
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

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