One of my favorite sandwiches is a nice, Corned beef Reuben. I love the contrast of flavors and textures, and there is so much going on in that sandwich you can’t help but love it, so why not enjoy it as a dip. I think dips are such a great thing, you can pretty much turn anything into a dip with the right ingredients and know how. They are so versatile for so many reasons, first off, they can feed a crowd, satisfy many people and tastes, and there is just something so comforting and inviting about sharing a dip at parties and get togethers, that is communal and soul warming. Yes, my dips can do that! In all seriousness though, dips really are a great party pleaser, and this Hot Reuben Dip cannot be easier, or tastier.
What is a Reuben?
A typical Jewish Reuben consists of corned beef or pastrami, sauerkraut, Russian dressing, swiss cheese, served warm on beautiful caraway seeded rye bread. It’s the stuff that dreams are made of when you have it done right! My dip is all of those good things but instead of rye bread I top my dip with a toasted buttery panko, and a generous helping of caraway seeds, and it is amazingly close to a rye bread in terms of taste.
Can I make this in a crock pot?
Yes you can, just mix all of the ingredients together, carefully draining and rinsing the sauerkraut, beforehand, combine all the ingredients except for the panko bread topping. That can be toasted in a skillet then sprinkled on just before serving. Let the dip cook on low about 2 1/2 -3 hours.
I like the idea of making this in the oven as it only takes about 25 minutes and comes together in about 10 minutes, if you allow the cream cheese to come to room temperature before hand.
How do I serve this?
My prefered method of serving this is on toasted baguette slices, and with crackers, and I always have a veggie option for dipping for me and those enjoying a lower carb lifestyle. Good choices are celery sticks and English cucumber rounds, which are my go to “cracker” these days! Toasted or untoasted rye bread is a good choice as well! This dip will serve about 12-14 people, and is quite a substantially filling dip.
I hope you give this Hot Reuben Dip a try. It is really a fun, delicious way to enjoy everyone’s favorite sandwich, deconstructed.
Hot Reuben Dip
A beloved reuben sandwich is now a glorious, creamy, delicious, dip!
- I prefer to use deli sliced swiss cheese, as I find that I don’t particularly love the shredded packaged swiss. I also prefer Boar’s Head Swiss cheese but you can use any swiss you prefer.
- 1/3 cup of sour cream
- 1 8 oz. pkg. of cream cheese softened
- 1/2 cup of Russian or Thousand Island dressing (homemade or store-bought) Mine is a mix of mayonnaise, ketchup, India relish, Siracha sauce and salt and cracked black pepper.
- 7 slices of deli sliced swiss cheese, sliced thinly and diced
- 8 slices of deli corned beef diced
- 1 1/4 cups of sauerkraut rinsed and drained well
- 2 1/2 tsp. of caraway seeds divided
- Kosher salt and cracked black pepper to taste
For the topping
- 3/4 cup of panko bread crumbs
- 3 1/2 tbsp. of unsalted butter
- 1/4 cup of Pecorino Romano cheese grated
- 1 1/2 tsp. of caraway seeds
- Preheat oven to 375°. Meanwhile in a large mixing bowl combine softened cream cheese, sour cream, and dressing. Mix well to combine. Next add in sauerkraut, corned beef, swiss cheese, and caraway seeds. Taste and adjust seasonings adding salt and pepper as needed.
- In a medium skillet, melt butter, add in panko and Pecorino Romano cheese. Heat just until butter is melted and panko and cheese are combined. Remove from heat.
- Place reuben dip in a glass pie plate or small casserole, top with panko topping and bake uncovered for 20-25 minutes. Remove from oven, serve immediately with toasted bread, crackers, and veggies as desired. Devour!
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