Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary test

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
24
Yield:
24 servings
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.

  • Transfer onion to a large mixing bowl.

  • Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.

  • 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.

  • Spoon the corned beef mixture into the bread bowl.

  • Wrap the filled bread bowl in aluminum foil and place on a baking sheet.

  • Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

Nutrition Facts

293 calories; protein 8g; carbohydrates 11.8g; fat 24.1g; cholesterol 45mg; sodium 386mg. Full Nutrition
Advertisement

Reviews (2)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
(10)
Rating: 5 stars
03/17/2020
I'm absolutely making this with our St Paddy's leftovers...but using rye bread!!! italian...no!!! Read More
Rating: 5 stars
12/14/2020
My family loved it. It's one of those apps that you are surprised how good it is! I remember a potluck staple when I was young with the beef dip served in a pumpernickel loaf. This is how we ate it and it's pretty close to what I remembered. I highly suggest eating it that way. We decided that in the future, to vary it, we might add spinach. Read More
Advertisement