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Ingredients:
- 2 cups sour cream
- 1/2 cup mayonnaise
- 1/4 cup sliced green onions
- 8 ounces (2 cups) deli swiss or muenster 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 (1-pound) round unsliced pumpernickel, rye or sourdough bread
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Directions:
Stir together all ingredients except bread in large bowl; mix well. Cover; refrigerate at least 2 hours to blend flavors.
Cut thin slice off top of bread. Hollow out center of bread, leaving 1-inch shell. Cut hollowed out bread into bite-sized pieces.
Spoon dip into bread shell. Serve reuben mixture with reserved bread for dipping.
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