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Corned Beef-Stuffed Pumpernickel

By: Annio45

"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. "

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 dip bowl

Ingredients

1 (2 pound) loaf unsliced, round pumpernickel rye bread
1 (12 ounce) can corned beef
1 small onion, finely chopped
2 small dill pickles, finely chopped
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container sour cream
2 tablespoons mayonnaise, or as needed
2 tablespoons dill pickle juice, or to taste
1 teaspoon garlic powder, or to taste

Directions

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.
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.
Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

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.