Reuben'S Dip Pot - cooking recipe

Ingredients

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

Preparation

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