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Reuben In A Round
Makes: 16 (1/2-cup) servings
Preparation 20 min.
Chilling 2 hrs.
2 cups sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
8 ounces (2 cups) 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
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.
TIP: Serve dip with fresh veggies as "dippers".
Per serving: Calories: 270 Fat: 18 g Cholesterol: 45 mg
Sodium: 510 mg Carbs: 17 g Dietary Fiber: 2 g Protein: 11 g
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