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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
If you ask me, leftover corned beef is one of the very best things on this earth. Cook corned beef for a St. Patrick's Day meal and you'll reap the rewards all week long with corned beef sandwiches, Reuben casserole, and corned beef hash. One of my favorite ways to use extra corned beef is in this cheesy Reuben dip. It has everything that you love about the sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—yet it's somehow even more delicious. I cannot be trusted around this party dip with a platter of rye bread chips. It's dangerous stuff, I tell you. If you don't have extra corned beef, just order some from the deli counter at your grocery store. Works like a charm!
What do you serve with Reuben dip?
Any sort of sturdy cracker, potato chip, or crostini will work if you're in a hurry. But I especially love the pumpernickel and rye chips in this recipe. They're just slices of rye and pumpernickel cocktail bread, cut into triangles and toasted up. If you'd rather only buy one type of bread, just choose your favorite and use the whole loaf! Rye bread really brings home the Reuben taste of the dip, but pumpernickel is also good. I couldn't choose, so I did both.
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Ingredients
For the Chips:
- 6 oz. pumpernickel cocktail bread
- 6 oz. rye cocktail bread
- 6 Tbsp. salted butter, melted
- Kosher salt, to taste
- Black pepper, to taste
For the Dip:
- Nonstick cooking spray
- 12 oz. cream cheese, room temperature
- 1/2 cup Thousand Island dressing
- 2 Tbsp. grainy mustard
- 1 Tbsp. caraway seeds, toasted
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 12 oz. Swiss cheese, grated, divided
- 1/2 lb. cooked corned beef or pastrami, roughly chopped
- 1 cup sauerkraut, drained
- 3/4 cup sour pickles, roughly chopped
- Parsley, finely chopped, for serving
Directions
- Step 1For the chips: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Step 2Cut each slice of bread into 2 triangles. Divide the triangles between the baking sheets and brush the melted butter over the slices, flipping them to brush both sides. Season lightly with salt and pepper.
- Step 3Bake for 8 to 10 minutes. Let cool completely on wire racks and set aside for serving.
- Step 4For the dip: Lightly coat a 1-quart baking dish with nonstick cooking spray.In a medium bowl, stir together the cream cheese, dressing, mustard, caraway seeds, salt, and pepper. Gently mix in 8 ounces of Swiss cheese, corned beef, sauerkraut, and pickles.
- Step 5Spread the mixture into the prepared baking dish and sprinkle the remaining 4 ounces of Swiss cheese on top. Bake on the center rack until the dip is bubbling around the edges, 20 to 25 minutes.
- Step 6Turn on the broiler to brown the cheese, watching carefully. This should just take 1 to 2 minutes, depending on your broiler. Serve immediately with the chips and top with parsley, if you like.
Tip: If you don't have leftover corned beef from St. Patrick's Day or want to make this dip for game day, ask the counterperson at the deli counter for 1/4-inch thick slices of corned beef. You can also use pastrami.
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