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Hot Reuben Dip
Hot Reuben Dip
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Reimagine the classic sauerkraut and corned beef sandwich as a delicious hot baked dip served with crispy rye toasts. Perfect for Game Day, holidays, or cozy gatherings.
Ingredients:
  • 10 ounces corned beef, from the deli counter or homemade , chopped
  • 10 ounces cream cheese, room temperature
  • 6 ounces Swiss cheese slices from the deli counter, cut into small pieces
  • 3/4 cup sauerkraut, drained
  • 1/2 cup Thousand Island dressing, homemade or store-bought
  • 1 teaspoon caraway seeds
  • 8 slices rye bread, divided
  • 3 tablespoons butter, plus more for the toast
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 1/2 tablespoon minced chives, for garnish
Instructions:
  • Preheat the oven to 400°F.
  • Prepare the dip: In a large bowl, mix together corned beef, cream cheese, cubed Swiss cheese, sauerkraut, dressing, and caraway seeds using a sturdy spoon or spatula. Spread the mixture evenly into a 2-quart oven-safe dish and set it aside.
  • Prepare the breadcrumbs by tearing two slices of rye bread into pieces and pulsing them in a food processor or spice grinder until coarsely ground. You should have about 1 1/4 cups of crumbs; grind extra bread slices if needed. In a medium skillet over medium heat, melt the butter and add the breadcrumbs. Stir well to coat, then cook for 5 to 10 minutes, stirring occasionally, until the crumbs are dry and crisp. Remove from heat.
  • Create a crunchy topping by evenly scattering the crumbs over the dip. Bake until the top is golden and edges are bubbling, approximately 25 to 35 minutes.
  • Butter the remaining rye bread slices, sprinkle with kosher salt, stack, and cut into triangles or rectangles. Place on a metal rack on a baking sheet. Toast in the oven alongside the dip for the last 10 minutes. If needed, use a separate oven for toasting.
  • To serve the dip, take it out of the oven along with the toasts. Sprinkle minced chives on top, place a spoon in the dip, and serve piping hot. Encourage guests to scoop the dip with the spoon and spread it on the toasts to enjoy.

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