Corned Beef and Swiss Dip

Corned Beef and Swiss Dip

1
ArmyWO 0

"Warm and delicious corned beef dip. Serve with crackers or toast the hunks of bread taken from the center of the Italian loaf. You can also bypass the bread altogether and bake in a 9x13 covered pan. I have also cooked this in a slow cooker on Low for 3 hours."

Ingredients

1 h 20 m servings 293 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
  3. Transfer onion to a large mixing bowl.
  4. Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
  5. Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
  6. Spoon the corned beef mixture into the bread bowl.
  7. Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
  8. Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.
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I made this recipe first as a trial run for a new dip for Thanksgiving. When I made the onions for this dip, I actually chose to cook them until caramelized. Other than that, I kept to the recip...