Rueben Dip in a Bread Bowl

Rueben Dip in a Bread Bowl

Creamy, hot, and oh so cheesy, with all the flavors of a Reuben sandwich.


  • 1 large rye bread round
  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup Thousand Island dressing
  • 1 ½ cups sauerkraut, drained well and chopped
  • 1 ½ cups deli corned beef, chopped (about 6 oz)
  • A few dashes hot sauce
  • 2 cups shredded Swiss cheese
  • 2 to 3 scallions, chopped (optional)
  • Extra party size rye bread or crackers for dipping


  1. Preheat an oven to 350 degrees F.

  2. Cut out the top of the bread and hollow to create a bowl.  Cut the removed bread into chunks for dipping.

  3. Mix the cream cheese, sour cream and dressing until smooth.  Stir in sauerkraut, corned beef, hot sauce, shredded cheese and scallions. 

  4. Transfer to bread bowl.  Wrap bread bowl in foil, leaving only the dip exposed.

  5. Bake for 35-45 minutes or until hot and bubbly.  Remove foil; serve hot with bread chunks and/or crackers.

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