Reuben Bread Bowl

Reuben Bread Bowl

  • Prep: 2 hr 20 min
  • Cook Time:
  • Total: 2 hr 20 min
  • Serving: 16 (1/2-cup) servings

If you like the flavor of deli-style Reuben sandwiches, then you’ll love the taste of this dip. Use a round loaf of pumpernickel, rye or sourdough bread for the bread bowl.


  • 2 cups sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup sliced green onions
  • 8 ounces (2 cups) Swiss cheese, shredded
  • 8 ounces sliced deli corned beef, cut into bite-sized pieces
  • 1 (8-ounce) can sauerkraut, rinsed, drained
  • 2 teaspoons caraway seed


  1. Place the sour cream, mayonnaise, onions, cheese, corned beef, sauerkraut and caraway seeds in a large bowl, and stir until thoroughly blended.
  2. Cover the bowl and place in the refrigerator for 2 hours to allow flavors to blend.
  3. Using a sharp knife, cut off the top of the bread and then remove the center leaving a 1-inch shell. Cut the removed bread into pieces.
  4. Fill the shell with the dip mixture and serve with the bread pieces.

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