Description
A healthier twist on the classic Reuben sandwich, this dip is served in a rye bread bowl for a fun and interactive appetizer.
Ingredients
- 1 large round rye bread loaf
- 8 oz reduced-fat cream cheese, softened
- 1/2 cup light mayonnaise
- 1/2 cup low-fat sour cream
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded low-sodium corned beef
- 1 cup shredded Swiss cheese
- 1 tsp caraway seeds
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F.
- Cut off the top of the rye bread and hollow out the center, leaving a 1-inch thick shell.
- In a bowl, mix cream cheese, mayonnaise, and sour cream until smooth.
- Stir in sauerkraut, corned beef, Swiss cheese, caraway seeds, garlic powder, and black pepper.
- Spoon the mixture into the bread bowl and place on a baking sheet.
- Bake for 20-25 minutes until bubbly and lightly browned.
- Serve warm with bread pieces or vegetables for dipping.
Notes
- Use fresh sauerkraut for best flavor.
- Let the dip cool slightly before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American