Bake at 350°F for 25-30 minutes, until hot and bubbly.
Serve with rye crackers or bagel chips.
See notes below for bread bowl directions.
To serve dip in a bread bowl. cut a circle in the top of round rye bread. Scoop out enough bread to accommodate about 3 cups of dip. Bake as directed above. Serve the bread that you scooped out in chunks, or serve with crackers.To make dip in slow cooker. Mix all ingredients together in mixing bowl. Pour into 2 quart crockpot. Cook on high about 2 hours, or low 4-5 hours, until hot and bubbly.We prefer oven method, because it gets a bit browned and crispy on the top.Do not freeze.Can be assembled a day or two before you need it. Cook it at the last minute. Serve hot.Leftovers can be stored 3-4 days in refrigerated.Reheat in oven, or toaster oven for about 10 minutes, until reheated.