Preparation:

Step 1: Prepare the Rye Bread Bowl

1. Using a sharp knife, cut the top off the round rye loaf. Reserve the top piece for later use as a lid or for dipping.
2. Hollow out the center of the bread loaf to create a bowl, leaving about 1-inch thick walls and base. Be careful not to tear the bread. Set the hollowed-out bread aside for dipping.

Step 2: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 3: Mix the Dip Ingredients

1. In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
2. Stir in Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Mix well to evenly distribute the flavors.
3. Add the shredded Swiss cheese, chopped corned beef, and sauerkraut to the mixture. Stir until all the ingredients are thoroughly combined. Taste and season with salt and pepper as needed.

Step 4: Assemble the Dip

1. Spoon the prepared Reuben dip mixture into the hollowed-out rye bread bowl. Spread the top evenly for a neat presentation.
2. Wrap the filled bread bowl with aluminum foil, leaving the top open to allow the cheese to brown slightly.

Step 5: Bake the Dip

1. Place the wrapped bread bowl on a baking sheet.
2. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly. The top should have a light golden-brown color, and the cheese should be melty.

Step 6: Toast the Bread Cubes

1. While the dip is baking, arrange the hollowed-out bread pieces and extra rye cubes on another baking sheet.
2. Toast in the oven for 10-12 minutes, or until slightly crispy, to create perfect dippers.

Step 7: Serve and Enjoy

• Remove the dip from the oven, place it on a serving platter, and surround it with toasted bread cubes, crackers, or veggie sticks. Dive in and savor the deliciousness!