Corned Beef-Stuffed Pumpernickel

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.

Original recipe makes 1 dip bowl


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

  • 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.


Calories: 271 kcal
Carbohydrates: 23.3 g
Cholesterol: 45 mg
Fat: 15.2 g
Fiber: 3.1 g
Protein: 10.7 g
Sodium: 613 mg