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
• 2/3 cup sauerkraut, drained, rinsed and chopped
• 4 oz. cream cheese, room temp
• 4 oz. deli-sliced pastrami, chopped
• 8-inch round loaf pumpernickel bread
• Olive oil, for drizzling

Directions

1. Preheat the oven to 375. Whisk the mayo, ketchup, and pickle in a large bowl; season with salt and pepper. Stir in the Swiss cheese, sauerkraut, cream cheese and pastrami.

2. Using a small serrated knife, hollow out the bread load, leaving a 1/2-inch thick shell; slice the cut-out bread. Fill the loaf with the dip, then transfer the bread bowl to a baking sheet.

3. Bake the bread bowl until the cheese melts and the top is golden, about 30 minutes. Meanwhile, drizzle the reserved bread slices with olive oil, season with salt and toast in the oven, about 10 minutes. Serve the dip with the toasted bread.

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