Corned Beef-Stuffed Pumpernickel

Corned Beef-Stuffed Pumpernickel

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"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. "
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20 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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.



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...