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.
Course Appetizer
Cuisine Irish
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 225kcal
Author Foodtastic Mom
Ingredients
8ozcream cheesesoftened
1/4lbdeli corned beefchopped fine
1cupsauerkrautdrained and chopped fine
1/4cuptarter sauceI used Frisch's brand
1tbschili garlic sauce
6ozJarlsberg cheese shredded
1tbspfresh parsleychopped
1pkgparty rye bread
Instructions
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.