Ree's Cheesy Reuben Dip Is Like the Sandwich But Better


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.  

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


12 oz.

cream cheese, room temperature

1/2 c.

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 c.

sauerkraut, drained

3/4 c.

sour pickles, roughly chopped 

Parsley, finely chopped, for serving

Step  1 For the chips: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Step  2 Cut 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  3 Bake for 8 to 10 minutes. Let cool completely on wire racks and set aside for serving. Step  4 For 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  5 Spread 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  6 Turn 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.  


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