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.
