Corned Beef-Stuffed Pumpernickel
Ingredients20 m servings 271
- Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
- Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
- Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.
- Cook's Note
- When ready to serve I usually cut the lid into 4 triangles and stick them back in point down so the spread inside is exposed. I also stick a spreading knife in the hole. Since the dip tends to be thick after refrigerating I cut slices all the way around the loaf, cutting down 3/4 of the way, not right through (do not spread open). This makes it easier to rip off pieces. I serve the dip along with other breads or crackers; the bread removed will not go far enough.
Per Serving: 271 calories; 15.2 23.3 10.7 45 613 Full nutrition
ReviewsRead all reviews 4
This is totally "yummy" - however I hollow out a head of cabbage (finely chop the cabbage & add to the corned beef mix, great texture) then stuff the mix into the hollowed cabbage head - awesome...
This was great. I made it for a family gathering and everyone loved it. I served it with rye toasts and mixed crackers. At first bite I thought, hmm this is different, but then couldn't stop ea...
This dip "grew on my husband". He enjoyed it more as he had more. I don't know why. We did like it but I did add extra garlic powder and a little bit of cayenne powder. It is not something I wou...