Corned Beef and Swiss Dip
This warm corned beef dip is a delicious cheesy appetizer. Serve with crackers or toasted chunks of bread taken from the center of the Italian loaf.
vegetable oil
1
tablespoon
onion, chopped
¾
medium
cream cheese, softened
2
(8 ounce) packages
sour cream
1
(8 ounce) carton
deli-sliced corned beef, diced
3
(2.5 ounce) packages
mayonnaise
1 ½
cups
shredded Swiss cheese
1
cup
garlic powder
1
teaspoon
unsliced Italian bread
1
(1 pound) loaf
 Preheat the oven to 350 degrees F (175 degrees C).
  Heat oil in a skillet over medium heat. Cook and stir onion in the hot skillet until tender, 5 to 7 minutes.
  Transfer onion to a large mixing bowl. Add cream cheese, sour cream, and corned beef, then add mayonnaise, Swiss cheese, and garlic powder; mix until thoroughly combined.
  Cut off top of bread loaf. Create a bread bowl by tearing bread into chunks from the center of the loaf, leaving 1/2 inch bread on all sides. Reserve bread chunks for dipping if desired.
  Spoon corned beef mixture into bread bowl. Wrap bread bowl tightly with aluminum foil and place onto a baking sheet.
  Bake in the preheated oven until the dip is fully cooked and bubbling, 1 to 1 ½ hours.
