The ultimate reuben dip is baked in a skillet with toasty rye bread squares for dipping. Browning some deli corned beef and finely chopping the sauerkraut plus a couple of unusual mix ins combine for a crowd-pleasing dip based on the classic reuben sandwich.
This is one of those recipes that seems easy but actually can benefit from a few updates. To begin creating this recipe for the ultimate reuben dip I actually started by trying some canned corned beef. I’d never purchased one and I was curious. Let’s just say you should thank me for ‘taking one for the team’ in this case. I quickly decided deli corned beef was the only option. Unless of course you decide to cook your own corned beef then by all means use your leftovers for this dip.
I thought about heating my ultimate reuben dip in the slow cooker but decided that unlike my pizza dip I shared last month I wanted a smaller quantity of dip. This is an appetizer to set out anytime but obviously more often near St. Patrick’s Day – as part of a party spread. It’s best hot out of the oven and the cheese benefits with the browning an oven can provide.
Tips for making the Ultimate Reuben Dip:
- Go to your deli counter and ask for a quarter pound of the best quality deli corned beef they have
- I asked for my deli corned beef in one slice – that way I could chop it finely when I got home before browning it and mixing it into the dip
- Browning the corned beef provides extra flavor
- Chopping the sauerkraut extra fine before adding it to the mix will make the dip easier to eat
- Cooking the sauerkraut in the same pan as the corned beef was browned will help to evaporate the liquid so your dip won’t be runny – plus the sauerkraut helps to absorb even more flavor from the browned corned beef leftover in the pan
- I used a 10-inch cast iron skillet to bake my dip – like this one
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Ultimate Reuben Dip
- 8 oz cream cheese softened
- 1/4 lb deli corned beef chopped fine
- 1 cup sauerkraut drained and chopped fine
- 1/4 cup tarter sauce I used Frisch's brand
- 1 tbs chili garlic sauce
- 6 oz Jarlsberg cheese shredded
- 1 tbsp fresh parsley chopped
- 1 pkg party rye bread
- Preheat oven to 450 degrees F. Line a sheet pan with the rye bread squares. Bake the bread until toasty and lightly browned. Remove from oven and set aside until ready to serve.
- Lightly grease a 10-inch cast iron skillet and set aside.
- In a separate non-stick skillet over medium-high heat, cook the chopped corned beef until starting to brown, about five minutes. Add the corned beef to the bowl of stand mixer.
- To the same pan add the drained sauerkraut and cook, stirring often, for about 2 minutes to steam off the rest of the liquid. Add it to the same bowl as the corned beef.
- Add the cream cheese, tarter sauce, chili garlic sauce and all but 1/4 cup of the shredded Jarlsberg cheese. Mix with the whip attachment on medium-high until blended. Use a hand mixer if you don't have a stand mixer.
- Evenly spread the dip into the prepared skillet. Top with the remaining 1/4 cup of Jarlsberg cheese.
- Bake in the 450 degree oven until bubbly and starting to brown on top, about 20 minutes. Serve the dip with the toasted rye bread squares.