2 cups sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
8 ounces Swiss cheese, shredded
8 ounces sliced deli corned beef, cut into bite-sized pieces
1 (8-ounce) can sauerkraut, rinsed and drained
2 teaspoons caraway seed
1 (1-pound) unsliced round loaf of pumpernickel, rye or sourdough bread

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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