Reuben'S Dip Pot

• 1 (10-inch) round rye bread or 2 (7-inch) round loaves
• 2 Tbsp. melted butter or margarine
• 2 Tbsp. vegetable oil
• 1 (8 oz.) can sauerkraut
• 2 (3 oz.) pkg. cream cheese, softened
• 1 1/2 c. shredded Swiss cheese
• 1 (8 oz.) container plain yogurt
• cherry tomatoes
• assorted vegetables, cut into strips or chunks
• 1/4 c. Thousand Island salad dressing
• 1/4 tsp. hot pepper sauce
• 1 (12 oz.) can corned beef, cut into cubes
• 3/4 c. chopped scallions, divided
• 1/2 c. chopped tomato
• 1 (8 oz.) can sliced or whole water chestnuts, drained and sliced

1. Cut 1/2-inch slice from top of loaf and reserve.
2. Using sharp knife, remove bread inside loaf, leaving 1/2-inch thick shell. Cut bread into 1 1/4-inch cubes.
3. Combine butter and oil; brush on cubes.
4. Brown cubes in broiler 6 inches from heat, or in toaster oven, stirring until uniformly colored.
5. Set aside.

bread, butter, vegetable oil, sauerkraut, cream cheese, swiss cheese, yogurt, cherry tomatoes, vegetables, salad dressing, hot pepper sauce, corned beef, scallions, tomato, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456705 (may not work)