Description
This Reuben Dip recipe combines all the classic flavors of a Reuben sandwich into a warm, cheesy dip perfect for parties and gatherings. Crispy pumpernickel and rye bread chips accompany a creamy mixture of cream cheese, Thousand Island dressing, grainy mustard, Swiss cheese, corned beef, sauerkraut, and pickles, baked to bubbly perfection with a golden broiled cheese topping.
Ingredients
Scale
Bread Chips
- 6 oz. pumpernickel cocktail bread
- 6 oz. rye cocktail bread
- 6 tbsp. salted butter, melted
- Kosher salt, to taste
- Black pepper, to taste
- Nonstick cooking spray
Dip
- 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
Instructions
- Prepare the Chips: Preheat your oven to 375°F and line two baking sheets with parchment paper for easy cleanup. This will ensure your bread chips bake evenly and don’t stick.
- Cut and Butter the Bread: Slice each piece of pumpernickel and rye bread into two triangles. Arrange the triangles evenly between the prepared baking sheets. Using a brush, coat both sides of each triangle with the melted butter. Lightly season with kosher salt and black pepper to enhance their flavor.
- Bake the Chips: Place the baking sheets in the oven and bake the bread triangles for 8 to 10 minutes until they’re crisp and golden. Once done, transfer them to wire racks to cool completely before serving. These chips will provide the perfect crunchy base for your dip.
- Prepare the Dip Mixture: Lightly coat a 1-quart baking dish with nonstick cooking spray to prevent sticking. In a medium bowl, combine the room temperature cream cheese, Thousand Island dressing, grainy mustard, toasted caraway seeds, kosher salt, and black pepper. Stir these ingredients until well incorporated for a creamy, flavorful base.
- Add Remaining Ingredients: Gently fold in 8 ounces of grated Swiss cheese, the roughly chopped corned beef, drained sauerkraut, and sour pickles. Mixing carefully maintains texture while distributing all the savory Reuben components evenly throughout the dip.
- Bake the Dip: Spread the prepared dip mixture evenly into the baking dish. Sprinkle the remaining 4 ounces of Swiss cheese on top to create a melty, cheesy crust. Bake on the center rack for 20 to 25 minutes, or until the dip is bubbling around the edges indicating it’s heated through and ready to serve.
- Broil to Brown the Cheese: Turn on the broiler and place the dip under it for 1 to 2 minutes, watching closely. This step browns and crisps the cheese topping, adding a delicious golden finish. Serve immediately alongside the cooled bread chips and garnish with finely chopped parsley if desired for a fresh pop of color.
Notes
- Ensure the cream cheese is at room temperature before mixing to achieve a smooth dip.
- Toast caraway seeds gently in a dry pan to enhance their nutty aroma before adding to the dip.
- Use fresh pumpernickel and rye cocktail bread for the best crunch on the chips.
- Watch the broiler carefully as cheese can burn quickly in just a minute or two.
- Feel free to substitute pastrami instead of corned beef for a slightly different flavor profile.
