Hot Reuben Dip in a Pumpernickel Bread Bowl | Recipe Cart
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 betwee
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Spatula
- Bread knife
- Cutting board
- Baking sheet
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons finely chopped dill pickle
- Kosher salt
- 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
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