Ingredients:
⅔ cup Thousand Island dressing
½ cup sauerkraut, well-drained
2 cups shredded Swiss cheese
1 cup chopped corned beef (or venison)
1 round loaf of rye bread
Instructions:
Mix the Dip Ingredients:
In a medium mixing bowl, combine the Thousand Island dressing, drained sauerkraut, shredded Swiss cheese, and chopped corned beef. Stir until well combined.
Prepare the Bread Bowl:
Take the round loaf of rye bread and carefully cut off the top. Hollow out the inside, leaving a sturdy wall of bread around the edges to hold the dip. Save the removed bread pieces for dipping.
Fill the Bread Bowl:
Preheat your oven to 350°F (175°C). Spoon the prepared dip into the hollowed-out rye bread bowl, spreading it evenly.
Bake the Bread Bowl:
Place the filled bread bowl on a baking sheet and bake for 25-30 minutes, or until the dip is hot and bubbly.
Serve:
Remove from the oven and place the bread bowl on a serving platter. Serve warm with the reserved bread pieces, rye crackers, or bagel chips for dipping.
