Categories: Appetizers
Ingredients
- 1/2 cup mayo
- 3 tbsp. ketchup
- 2 tbsp. finely chopped dill pickle
- Kosher salt and black pepper
- 3 cups grated Swiss cheese
- 2/3 cup sauerkraut, drained, rinsed and roughly chopped
- 4 oz cream cheese, at room temp.
- 4 oz chopped sliced pastrami
- 1 round or oval loaf pumpernickel bread
- Olive oil, for drizzling
- Crackers and/or crudites, for serving
Directions
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Preheat oven to 375. Whisk the mayo, ketchup and pickle in a large bowl until combined; season with salt and pepper.
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Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayo mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-in thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
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Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.