SPINACH DIP IN PUMPERNICKEL BREAD BOWL RECIPES

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HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL - FO…



Hot Reuben Dip in a Pumpernickel Bread Bowl - Fo… image

This decadent dip deviates from the sandwich that inspires it—a true Reuben is made with corned beef, Russian dressing, sauerkraut and Swiss cheese piled between slices of rye bread then griddled. Instead we substitute in pastrami for corned beef and add cream cheese with Swiss to create that perfect, creamy dip texture, all mixed together with sauerkraut and homemade Thousand Island dressing in a pumpernickel bread bowl. It captures much of the original’s essence and is a guaranteed crowd pleaser.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 50 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons finely chopped dill pickle
Kosher salt and freshly ground pepper
3 cups grated Swiss cheese (about 9 ounces)
2/3 cup sauerkraut, drained, rinsed and roughly chopped
4 ounces cream cheese, at room temperature
4 ounces chopped sliced pastrami (about 1 cup)
1 round or oval loaf pumpernickel bread (about 8 inches)
Extra-virgin olive oil, for drizzling
Crackers and/or crudites, for serving

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.

BREAD BOWL DIP - MRFOOD.COM



Bread Bowl Dip - MrFood.com image

This Bread Bowl Dip is amazing! With this video, you'll learn how to make a bread dip that pleases anyone, from family at dinner to a party potluck.

Provided by MRFOOD.COM

Categories     Appetizers

Prep Time 5 minutes

Number Of Ingredients 7

1 pint (16 ounces) sour cream
1 1/3 cup mayonnaise
2 tablespoon dried dillweed
2 tablespoon dried parsley flakes
2 tablespoon dried minced onions
1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup)
2 (1 pound each) round pumpernickel breads

Steps:

  • In a medium-sized bowl, mix all ingredients together except breads. Cover and refrigerate at least 1 hour.
  • Slice top off 1 bread and hollow out bread shell. Pour dip mixture into the hollowed-out shell.
  • Cut second bread and top of first one into 1-inch chunks and use for dipping.

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HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL - FO…
This decadent dip deviates from the sandwich that inspires it—a true Reuben is made with corned beef, Russian dressing, sauerkraut and Swiss cheese piled between slices of rye bread then griddled. Instead we substitute in pastrami for corned beef and add cream cheese with Swiss to create that perfect, creamy dip texture, all mixed together with sauerkraut and homemade Thousand Island dressing in a pumpernickel bread bowl. It captures much of the original’s essence and is a guaranteed crowd pleaser.
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