Ingredients:

  • 1 large, round loaf of crusty Rye Bread (approx. 1.5 lbs)
  • 2 tablespoons Unsalted Butter, melted
  • 1 teaspoon Dried Caraway Seeds (optional)
  • 1 cup (8 oz) Corned Beef, cooked and finely chopped
  • 1 cup (6 oz) Sauerkraut, drained and squeezed very dry
  • 8 oz Cream Cheese, softened
  • 1/2 cup Mayonnaise (full-fat recommended)
  • 1/4 cup Russian Dressing
  • 1 cup Swiss Cheese (Gruyère or Emmentaler), shredded
  • 1/2 cup Swiss Cheese, reserved for topping
  • 1/4 cup Parmesan Cheese, grated (optional)
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon Black Pepper
  • Pinch of Cayenne Pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Use a serrated knife to slice the top 1 inch off the rye loaf (this is your 'lid'). Carefully scoop out the soft interior bread, leaving a sturdy 1-inch border/wall. Reserve the scooped bread and the lid for dipping.
  2. Brush the inside walls and the cut side of the lid lightly with melted butter and sprinkle with caraway seeds, if using. Place the hollowed loaf and the lid cut-side-up on a baking sheet.
  3. In a medium bowl, combine the softened cream cheese, mayonnaise, Russian dressing, Worcestershire sauce, Dijon mustard, black pepper, and cayenne. Mix until perfectly smooth.
  4. Gently fold in the chopped corned beef, the well-drained sauerkraut, and the 1 cup of shredded Swiss cheese. Taste and adjust seasoning if necessary.
  5. Spoon the entire mixture evenly into the hollowed rye bread bowl, pressing lightly. Top with the reserved 1/2 cup of Swiss cheese.
  6. Bake for 25–30 minutes, or until the dip is thoroughly heated through, bubbling vigorously around the edges, and the cheese topping is melted and lightly golden brown.
  7. Let it rest for 5 minutes before serving. Surround the bowl with the toasted bread chunks (cut them into rough triangles) for dipping.