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utlimate reuben dip in skillet with rye bread squares
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Ultimate Reuben Dip

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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 225kcal
Author Foodtastic Mom

Ingredients

  • 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

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.

Nutrition

Calories: 225kcal