Reuben Dip
I have a confession…I LOVE DIPS. Anything can be made into a dip and might just be better as a dip. There is beer dip, taco dip, shrimp dip, cheese dip, fruit dip, crab dip, bagel dip…oh my! Today I am honoring the delicious, creamy, beefy, cheesy, savory, slightly tangy Reuben dip. When my sister’s sweet mother-in-law brought a Reuben dip to a family get-together a while back, I found myself sneaking into the kitchen for 2nds, 3rds, 4ths, and yes…5ths. When I had leftover ingredients from Reuben campfire pies, I had to attempt my own version to satisfy the cravings!
Ingredients
- 2 c. sauerkraut (I like to buy the kind that is in a glass jar, can usually found near the canned vegetables)
- ⅔ lb. thinly sliced corned beef (from the deli counter, it will be higher quality and better tasting than the prepackaged stuff)
- ⅔ lb. sliced baby swiss (from deli counter, for same reasons above)
- 16 oz. cream cheese , cubed (full fat, not Neufchatel)
- 1 stick of salted butter, melted
- 1 package cocktail rye bread
Instructions
- Preheat oven to 350°.
- Give the sliced corned beef and baby swiss a rough chop and throw it into a deep nonstick skillet.
- Add the cream cheese and sauerkraut and heat on medium low stirring occasionally.
- As the dip is heating, brush the cocktail rye bread slices on both sides with the melted butter and place on a nonstick baking sheet.
- Bake bread until the slices are golden brown on the edges and slightly toasted in the middle. I baked them for 6 minutes on the first side, flipped them and then baked for another 4 minutes. Everyone’s oven is different, so keep an eye on them to see how they’re doing.
- By the time the bread is finished, the dip should be just about done. It’s ready to enjoy when the cheeses are melted completely and everything is heated through.
