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Reuben Dip with Dark Rye Crostini

Reuben Dip with Dark Rye Crostini

My daughter’s favorite sandwich is a Reuben so I usually have the ingredients for them on hand. I stumbled upon a recipe on Cooking and Beer for a Reuben dip with dark rye crostini that I knew my daughter would love, and since she was home sick with a cold, I decided to surprise her with this dip for lunch. My daughter loved it and devoured nearly all of the rye crostini and most of the dip.

Reuben Dip with Dark Rye Crostini

How to Make a Reuben Dip with Dark Rye Crostini

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Line a baking sheet with parchment paper. Place the cut dark rye bread pieces on the baking sheet. Place into the oven and bake for 5-7 minutes, or until crisp. Remove from the oven; set aside.

Combine the cream cheese, sour cream, mayonnaise, ketchup, and relish together in a large bowl; mix until creamy and well combined. Add the Swiss cheese, Pastrami, sauerkraut, Gruyere, and fresh parsley; mix until well combined. Pour into prepared baking dish.

Place into the oven and bake for 15-20 minutes, or until bubbly.

Serve immediately with dark rye crostini. Enjoy.

Reuben Dip with Dark Rye Crostini

Reuben Dip with Dark Rye Crostini

Reuben Dip with Dark Rye Crostini

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appies & Snacks
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Cooking and Beer

Ingredients

  • 5 slices of dark rye bread, quartered
  • 4 oz cream cheese, softened to room temperature
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 2 tsp pickle relish
  • 3/4 cup Swiss cheese, grated
  • 3-4 oz deli corned beef or pastrami, to taste, chopped
  • 1/4 cup + 2 tbsp sauerkraut, drained & rinsed
  • 1/4 cup Gruyere, grated
  • 1 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

  • Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. 
  • Line a baking sheet with parchment paper. 
  • Place the cut dark rye bread pieces on the baking sheet. Place into the oven and bake for 5-7 minutes, or until crisp. Remove from the oven; set aside.
  • Combine the cream cheese, sour cream, mayonnaise, ketchup, and relish together in a large bowl; mix until creamy and well combined.
  • Add the Swiss cheese, Pastrami, sauerkraut, Gruyere, and fresh parsley; mix until well combined.
  • Pour into the prepared baking dish. Place into the oven and bake for 15-20 minutes, or until bubbly.
  • Serve immediately with dark rye crostini. Enjoy.
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6 Comments

  1. Mmmm I would have enjoyed that as well. Have a good day, Diane

  2. This looks outstanding Pam and a great way to enjoy the flavors of a reuben.

  3. very clever! i can see a lot of people lingering around this dip at a party. 🙂