Hot Reuben Dip in a Bread Bowl

Ingredients:

• 120 g chopped pastrami (about 1 tbsp.)
• 2/3 cup sauerkraut, rinsed and coarsely chopped
• 0.5 cup mayonnaise
• 3 tablespoons ketchup
• 2 tbsp finely chopped pickled cucumber
• 3 cups grated Swiss cheese (about 300 g)
• 150 g of cream cheese at room temperature
• 1 round or oval loaf of black bread (20 cm in diameter)
• Crackers and/or assorted raw vegetables for serving

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, whisk together the mayonnaise, ketchup, and pickle. Season with salt and pepper to taste. Add the Swiss cheese. sauerkraut, cream cheese, and pastrami. Mix everything together with a silicone spatula.
3. Using a small serrated knife, cut out the bread, leaving a 1.5 cm thick bowl-shaped shell. Set the cut-out portion aside. Pour the sauce into the bread and place it on a baking sheet.
4. Cut the reserved bread into slices and arrange them on a separate baking sheet. Drizzle with olive oil and season with salt. Bake the bread bowl for about 30 minutes, until the cheese is melted and the crust is golden brown. Add the bread slices to the oven 10 minutes before the end of the baking process.
5. Serve the bread bowl with toasted bread, crackers and/or raw vegetables.
   
   Dessert dip recipe in Bread bowl with sweet Emmental cheese.