If you ask me, is one of the very best things on this earth. Cook for a and you'll reap the rewards all week long with , , and . 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 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.
6oz.pumpernickel cocktail bread
6oz.rye cocktail bread
6tbsp.salted butter, melted
Kosher salt, to taste
Black pepper, to taste
Nonstick cooking spray
12oz.cream cheese, room temperature
1/2c.Thousand Island dressing
2tbsp.grainy mustard
1tbsp.caraway seeds, toasted
1/2tsp.kosher salt
1/2tsp.black pepper
12oz.Swiss cheese, grated, divided
1/2lb.cooked corned beef or pastrami, roughly chopped
The article is not finished. Click on the next page to continue.
The article is not finished. Click on the next page to continue.
Next page
