Corned Beef-Stuffed Pumpernickel Recipe - Allrecipes.com
  • READY IN 20 mins

Corned Beef-Stuffed Pumpernickel

Recipe by  

"I was looking for something different to bring to a Super Bowl® party and a friend gave me this recipe. Now my family looks forward to this at every family gathering. It is a must for Super Bowl® parties. Serve along with other breads or crackers. "

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 dip bowl Change Servings
ADVERTISEMENT

Directions

  1. 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.
  2. 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.
  3. Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins

Footnotes

  • 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.
ADVERTISEMENT

Reviews More Reviews

Mar 17, 2011

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 presentation, especially for St. Patty's Day Party!!

 
Mar 30, 2011

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 eating it. We ate all of the pulled out bread with that bit that wouldn't fit into the breadbowl. I took it out of the fridge 1/2 hour before company arrived as it does get a little stiff when cold. It was a great make ahead. I made the spread the day before and stuffed it in the bread bowl the following morning. Thanks for sharing. Will make again often.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 613 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

RITZ Pastrami and Corned Beef Mini Sandwich

A snack-size version of the famous sandwich created by Carnegie Deli.

Corned Beef Hash

See how to make a simple, top-rated corned beef hash.

How to Cook Corned Beef and Cabbage

Watch how to make this traditional St. Patrick’s Day dish.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States