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.
Servings 8
Calories 225kcal
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