Indulge in the ultimate comfort food experience with our Hot Reuben Dip in a Pumpernickel Bread Bowl. This delectable dish combines all the classic flavors of a classic Reuben sandwich - tangy sauerkraut, Swiss cheese, thinly sliced corned beef, and Thousand Island dressing - in a warm, gooey dip that will tantalize your taste buds. Served in a freshly baked pumpernickel bread bowl, this dip is perfect for game day gatherings, potlucks, or cozy nights in. With its blend of sweet, savory, and tangy flavors, this Hot Reuben Dip is sure to be a hit with everyone who tries it. And the best part? It's incredibly easy to make with our simple and straightforward recipe.
In addition to the classic Hot Reuben Dip, the article also features a mouthwatering array of other dip recipes that are sure to satisfy any craving. From the creamy and flavorful Spinach Artichoke Dip to the spicy and addictive Buffalo Chicken Dip, there's something for everyone to enjoy. Whether you're looking for a classic comfort food dip or something with a bit more of a kick, this article has you covered. So gather your ingredients, preheat your oven, and get ready to indulge in a world of delicious dips.
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.
FIVE-LAYER REUBEN DIP
Grab a plate, scoop and then dip. These five layers are inspired by a favorite diner sandwich: we love to serve this with rye bread toasts or crackers for an extra boost of caraway. Make the day before and refrigerate to save time on game day.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.
- Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.
- Add the corned beef to the food processor and pulse until coarsely chopped.
- Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
- Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
- Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
REUBEN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, ketchup, horseradish and relish in a food processor and puree until smooth; transfer to a large bowl. Stir in the Swiss cheese, corned beef, sauerkraut and chives.
- Spread the dip in a 1-quart baking dish and bake until browned and bubbling, about 15 minutes. Serve with bread.
BAKED REUBEN DIP
If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked.
Provided by Kittencalrecipezazz
Categories Cheese
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Grease a 9 or 10-inch glass pie plate.
- In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
- Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
- Spread the mixture into the pie plate.
- Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
- At this point you may cover and refrigerate for 24 hours.
- Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.
Nutrition Facts : Calories 218.2, Fat 18.6, SaturatedFat 9, Cholesterol 54.5, Sodium 365.1, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 9.1
Tips:
- To save time, use pre-shredded cabbage and store-bought Thousand Island dressing.
- For a heartier dip, add 1/2 cup of cooked and crumbled bacon or sausage.
- If you don't have a bread bowl, you can serve the dip in a hollowed-out loaf of French bread.
- To make the dip ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
- When reheating the dip, cover it with foil to prevent the bread from drying out.
Conclusion:
Hot Reuben Dip in a Pumpernickel Bread Bowl is a delicious and easy appetizer that is perfect for parties and game days. The combination of tangy sauerkraut, melted Swiss cheese, and savory corned beef is sure to please everyone. Serve it with rye chips, crackers, or vegetables for dipping.
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