Rueben Dip

1 lb. corned beef (chopped)

1 lb. Swiss cheese (shredded)

2 cups Hellmann’s mayonnaise

2 cups sauerkraut (rinsed and drained)

1 2lb. loaf of rye bread (whole)

1 loaf of sliced cocktail rye

Preheat oven to 350 degrees 

Place corned beef, Swiss cheese, mayonnaise, and sauerkraut in a large bowl and mix together until incorporated.  Hollow out the loaf of rye bread being careful to leave a ½ to 1” thick shell.  Cut up hollowed out bread into bite size pieces. 

Spoon corned beef mixture into the bread shell and then place into the oven.  Bake the dip in the oven until the cheese melts and is bubbly (20-25 minutes).

Transfer to a large platter, surrounding the loaf with reserved rye bread and cocktail rye.  Serve immediately.