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Corned Beef and Swiss Dip

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
ArmyWO

ArmyWO

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Sarah Jo
7

Sarah Jo

11/13/2012

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 recipe. This makes A LOT of dip. Like more than we could eat in one sitting. What I did was baked half of it in a small baking dish and refrigerated the rest. Honestly, we liked the cold version better! Not a bad dip but I think I would play with the amounts of the mayonnaise/sour cream when I make it again.

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