Bread Bowl Corned Beef Dip Recipes

DILLY CORNED BEEF DIP

Steps:

• Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef; toss to coat. Serve with crackers or vegetables.

BREAD BOWL APPETIZER

Steps:

• In a large bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. , To serve dip, cut the top fourth off the loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables.

CORNED BEEF AND SWISS DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
• Transfer onion to a large mixing bowl.
• Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
• Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
• Spoon the corned beef mixture into the bread bowl.
• Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
• Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

CORNED BEEF-STUFFED PUMPERNICKEL

Steps:

• Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
• Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
• Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

CORNED BEEF BREAD DIP

Steps:

• 1. Mix all ingredients together. Chill for at least 2 hours, or overnight. Serve with 2 loaves freshly cubed french bread.

DELICIOUS CORNED BEEF DIP

Steps:

• In a medium bowl stir together the sour cream and mayonnaise until well combined.
• Add in crumbed corned beef with parsley, dill and onion. Mix well until fully combined.
• Serve cold with fresh veggies, crackers or tortilla chips.

BREAD BOWL CORNED BEEF DIP

Steps:

• Shred or mince Corned Beef.
• In a bowl place mayo and sour cream.
• Add spice and corned beef.
• Stir all ingredients together.
• Hollow out round rye bread, set aside insides.
• After the dip is blended together put into bread bowl.
• Chunk the extra bread into double bite size pieces.
• Also good with Trisket crackers.
• Enjoy.

SAUERKRAUT CORNED BEEF DIP

Steps:

• Thoroughly mix all ingredients together and refrigerate overnight. Serve with rye or pumpernickel cocktail bread or crackers.

CHIPPED BEEF DIP

Steps:

• Slice the top of the bread off.
• Using a knife cut out the inside (being careful not to cut all the way through the bread). Cut the hollowed out bread and the cut off top into bite sized squares.
• Put in a sealed container.
• Mix the rest of the ingredients together and put in the bread "bowl" on a platter.
• Arrange the bread squares around the bowl.
• I always buy extra bread for dipping.
• Don't forget to eat the bowl too.
• All of this can be made days ahead and the dip actually is BETTER after several days.
• Let me know how you liked it.

CHIPPED BEEF DIP IN A BREAD BOWL

Steps:

• 1. Rinse and drain chipped beef well.
• 2. Chop beef rather fine.
• 3. Combine all ingredients and mix well.
• 4. Cut off top of bread. Pull out most of the inside.
• 5. Pour dip into bread bowl.
• 6. Serve with chunks of bread. (I make the bread bowl out of 1 round loaf and use 1 regular loaf of Italian bread cut into bite size cubes for dipping)