Reuben Dip in a Rye Bread Bowl

Ingredients:

• 1 large round rye bread loaf (pumpernickel also works)

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1 cup shredded Swiss cheese

• 1 cup shredded mozzarella (for extra gooeyness)

• 8 oz corned beef, chopped or shredded (deli slices work fine)

• ½ cup sauerkraut, well-drained and squeezed dry

• ¼ cup Thousand Island dressing (or Russian dressing)

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

For dipping:

• The scooped-out rye bread cubes

• Crackers, pretzels, or veggie sticks

Instructions:

1. Prepare the Bread Bowl:
   Slice the top off the rye loaf and hollow out the inside, leaving a 1-inch shell. Cut the removed bread into cubes for dipping.

2. Make the Dip:
   In a large bowl, mix together cream cheese, sour cream, Swiss, mozzarella, corned beef, sauerkraut, dressing, Worcestershire, garlic powder, onion powder, and pepper until well combined.

3. Fill the Bread Bowl:
   Spoon the mixture into the hollowed-out bread loaf. Wrap the entire loaf in foil.

4. Bake:
   Preheat oven to 375°F (190°C). Bake for 30–35 minutes, until hot and melty.

5. Serve:
   Remove foil, place bread bowl on a platter, and surround with reserved bread cubes, crackers, or pretzels. Serve warm.