Reuben Dip is a party-friendly rendition of the classic corned beef, Swiss cheese, and sauerkraut sandwich. It's cheesy, savory, and decadent atop rye bread toasts. Whether you whip it up for game day or game night, it's sure to impress!
8ounces(225 grams) Jarlsberg or Swiss cheeseshredded
4ounces(115 grams) cream cheeseat room temperature
½cupmayonnaise
1cup(150 grams) drained sauerkraut
4ounces(115 grams) corned beefchopped
¼cup(40 grams) minced dill pickles
1tablespoonHeinz chili sauce or ketchup
1teaspooncaraway seedslightly crushed in a mortar with a pestle or in a spice grinder
¼teaspoonfreshly ground black pepper
Cocktail rye bread or regular rye bread slices (halved)toasted, for serving
Instructions
Preheat the oven to 350°F.
Combine the shredded cheese, cream cheese, and mayonnaise in a medium bowl until smooth. Stir in the sauerkraut, corned beef, pickles, chili sauce, caraway seeds, and pepper until well combined.
Spread the mixture in an attractive shallow baking dish. (At this point, the dip can be baked immediately or cover and refrigerate for up to 2 days before baking.) Bake until bubbly and lightly browned on top, 30 to 35 minutes. Serve the dip hot with the rye toasts.
Notes
Use any kind of Swiss cheese or even Jarlsberg cheese here. Just make sure you shred it yourself on the large holes of a box grater. Avoid using pre-shredded cheese, which contains anti-caking agents and won't melt as smoothly in the dip.
If you can find cocktail rye bread, it will be perfect for serving this Reuben dip! I find it impossible to find, however, so I usually opt for regular sized rye bread, or better yet marble rye. Cut the regular sized slices in half so they are closer in size to cocktail rye, and lightly toast the slices before serving.
Try using leftover Reuben dip as a filling for the most tremendous grilled cheese sandwich! You'll want to use rye bread of course.
Variation: Reuben Canapes - For a more polished presentation, spread the dip mixture on about 30 slices of cocktail rye bread (untoasted) and arrange them on two large rimmed baking sheets. Bake in a 300°F oven until the topping is melted and a bit crusty and the bread is toasted, 25 to 30 minutes, rotating the pans halfway through. Garnish the canapes with halved cornichons before serving.