Corned Beef-Stuffed Pumpernickel Recipe -
Corned Beef-Stuffed Pumpernickel Recipe
  • 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. "

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Ingredients Edit and Save

Original recipe makes 1 dip bowl Change Servings
  • PREP

    20 mins

    20 mins


  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.
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  • 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.

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.

Nov 06, 2014

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 would make again because their are other dips that I prefer more and if I'm going to eat a high fat appetizer I had better LOVE it. If you do try this out, make sure and remove the paper wrap completely from the corned beef can or the gadget to open it will slip and then you are screwed. Take it from me, it was not a pretty sight by the time I got my can open.


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  • 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.

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