Bread Bowl Reuben Dip Recipes

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL

Steps:

• Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
• Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

BREAD BOWL REUBEN DIP

Steps:

• Preheat the oven to 375 degrees, Whisk the mayonnaise, ketchup and pickle in a large bowl until combined. Season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and corned beef to the mayonnaise mixture, stir with a rubber spatula until combined.
• Using a small serrated knife, hollow out the bread loaf leaving a 1/2-inch thick shell; reserve the cut-out bread. With the large cut out top, I sliced pieces big enough for individual use. Transfer the loaf to a baking sheet and fill the bowl with the dip. All of the sliced bread and pieces pulled out go on another baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake the bread bowl until the cheese melts and the top is a golden brown, about 30 minutes. Add the other baking sheet with the bread slices and innards to the oven during the last 10 minutes. Serve with toasted bread and crackers and/or crudites.

RANCH RIP 'N' DIP BREAD BOWL

Steps:

• Preheat oven to 375°F.
• Hollow loaf, leaving bottom 1-inch thick. Cut 1-inch cubes from the hollowed out inside bread; set aside. Place loaf on a baking sheet. Bake 8 to 10 minutes or until lightly toasted. Remove from oven. Cool on wire rack until ready to use.
• Combine cream cheese, dressing and cheese in medium bowl. Heat in microwave on High for 1 minute, stirring halfway through. Remove and stir until cheese is completely melted. Mix in remaining ingredients. Heat 1 minute or until heated through. Place dip in toasted bread.
• Serve with reserved bread cubes and fresh vegetables for dipping.

4 BREAD BOWL DIPS

Steps:

• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into cubes. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes or slices with melted butter. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
• In a medium mixing bowl, combine the remaining ingredients. Pour the dip into the well and return to the oven to bake for 10 minutes, until the cheese is melted and bubbling. Garnish with a sprinkle of fresh dill.
• Serve immediately.
• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into slices. Place the loaf and slices onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
• In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine. Pour the cheese mixture into the well of the toasted bread loaf. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
• Serve immediately with the toasts.
• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
• In a medium saucepan over medium heat, drizzle olive oil into the pan. Add the garlic and cook for 1 minute until fragrant. Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan. Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
• Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese. Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
• Serve immediately.
• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern or into slices for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
• Using tongs, carefully place the eggplant over a gas burner on medium-high heat and lightly char the skin, rotating until all sides are evenly cooked. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
• Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment. Peel the skin off the garlic and add to the bowl. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
• Pour the babaganoush into the well of the bread. Dollop the labneh yogurt into the center. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.

MINI BREAD BOWL DIPS

Steps:

• Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.