Sunday, January 9, 2011
Recipe ~ Rueben Dip in Bread Bowl
I'm already thinking about what to serve during the Super Bowl. My husband is a big Steelers fan (boo) and is insisting that they will be in the big game. My family has already hinted that they're coming over to watch the game.
Here's a great recipe for game day or anytime you need some munchies. You're probably wondering where the bread bowl is in my picture! Well, I couldn't find one! I went to the grocery store on 12/30 and it was packed. Absolutely insane! And the bread shelves were getting bare. I was lucky to find this great Pepperidge Farm Rye & Pumpernickle swirl bread. It was really good! So I ended up baking the dip in a dish and serving it with cut up bread pieces, which worked out very well.
One other thing to note is that I used lite versions of the mayo, cream cheese and sour cream, and this still came out very good. A real crowd pleaser and easy because it can be made ahead of time and warmed up in the microwave or oven.
1 round bread loaf, either rye or basic Italian
1 c. mayonnaise
8 oz. cream cheese
6 oz. sour cream
2 pkgs. Buddig corned beef, sliced thin (I couldn't find this, so used corned beef from deli)
6 oz. grated Swiss cheese
Preheat oven to 350 degrees.
Cut out top of bread and hollow out to create a bowl. Reserve removed bread for serving.
Mix all remaining ingredients in a large bowl. Transfer to bread bowl and wrap bread in foil, leaving dip exposed. Or, if spread dip in 8"square baking dish. Bake for 1 hour; serve with bread pieces.