This baked Reuben dip works so well that you’ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. Of course, thanks to the Internet, most of this work has probably already been done, but something to keep in mind the next time you’re out of things to daydream about.
I went with pastrami here, but corned beef is more common,
and probably the safer bet. Pastrami is heavily spiced with coriander and black
pepper, and therefor your dip will be too. I love that kind of thing, but something
to consider depending on your audience. No matter what meat you use, you’re going
to be enjoying a truly delicious hot dip, which is also great warm, or room
temp.
The seeded crackers I used in the video were great, but they’re
a little on the pricey side, especially when purchased at the fancy cheese
shop, so one of these days I need to show you how to make your own. Unless we
all get rich betting on the game, using my guaranteed chicken wing bone method.
In that case, we’ll continue to buy the crackers. I really hope you give this a
try soon. Enjoy.
Ingredients for 24 servings:
1 pound sliced corned beef or pastrami
1 package (8 ounces) cream cheese, softened
1 cup sauerkraut, drained well, squeezed very dry
2 tablespoons sour cream
2 tablespoons mayonnaise
1 rounded tablespoon ketchup
1 rounded tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup sweet pickle relish
1 teaspoon freshly ground black pepper
cayenne to taste
8 ounces “Swiss” cheese (4 ounces Gruyere and 4 ounces Emmenthaler)
crackers and bread.
