Are you looking for a yummy dip for fall gatherings? This dip would be great for a get together, party, or for yourself!
Who is Gary's QuickSteak?
The story of this amazing Gary's Quicksteak dates back to the 1980’s, right here in Nebraska. In the early 80’s, Gary, the founder, opened a Philly Cheese Steak restaurant, called the Chartoose Caboose.
Throughout the 80’s, franchises were in 5 states, and Gary developed a method of slicing and portioning a quick release Philly Steak Meat product, known as the Steak-EZE* Puck. Gary saw this as an opportunity. He sells his franchise, and invests his time processing and selling his legendary Quick Release Puck to the food service industry across Canada, United States, and Mexico, acquiring a patent in 1992. Even after retiring in 1998, Gary still had the drive to share his Philly Cheese Steaks with us all.
- 1 12 oz Package Corned Beef
- 1/2 Tbsp Gary's QuickSteak WOW Seasoning
- 8 oz Cream Cheese – softened
- 4 oz Gruyere Cheese – shredded
- 4 oz Swiss Cheese – shredded
- 1/2 C Mayonnaise
- 1/2 C Greek Yogurt
- 2 Tbsp Dill Pickle Relish
- 1 Tbsp Ground Mustard
- Round Loaf Rye Bread
- Fresh parsley – chopped
Preheat oven to 400°.
Prepare corned beef according to package directions and add 1/2 tbsp of WOW Seasoning. Remove from skillet and wipe skillet.
Add softened cream cheese, mayonnaise, Greek yogurt, relish and ground mustard, stir together.
Add prepared corned beef and cheeses.
Prepare bread bowl by cutting off top of bread, scoop out bread, reserving inside chunks for dipping.
Place bread bowl on baking sheet.
Spoon prepared corned beef mixture into hollowed bread bowl.
Sprinkle with fresh ground black pepper and bake 15 to 20 minutes or until corned beef mixture is hot and bubbling.
Remove from oven, then move bowl to platter.
Garnish with chopped fresh parsley and surround with reserved bread chunks for dipping.