Creamy Reuben Sandwich Dip with Crusty Rye Bread

Well now… how about a Creamy Reuben Sandwich Dip, to get your mouth a waterin’? 😉

I’ve been with my husband for 17 years. Just 4 months ago, we were sitting down for date night, at a city pub, and he said,

Man… if they have a reuben sandwich, that’s what I’m getting. That’s my signature sandwich.

Me: “What?!” I didn’t know that.

Oh yeah, I HAVE to get it if I see it on a menu.

For goodness sakes. I’ve been with the man for over half of my life, and I didn’t even know that about him. So when this Creamy Reuben Sandwich Dip came about… I KNEW he’d be in hog heaven…

Creamy Reuben Sandwich Dip

I mean really… I think I could just eat off of this tray like an antipasto bar. But this is just a photo showing what goes in to the reuben sandwich dip.

The “finished,” gloriousness is absolutely mouth-watering, don’t you think!?

Now… this dip would be a PERFECT appetizer for Superbowl, or any party really. Scooping a creamy spoonful of this dip, on to the crusty rye bread, is a combination that no one will deny.

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5 from 1 vote

Creamy Reuben Sandwich Dip with Crispy Rye Bread

This comfort classic sandwich - in a dip! Cornbeef, sauerkraut, and gooey Swiss cheese baked to perfection. Pair with rye bread for the ultimate appetizer recipe.

Course Appetizer

Cuisine American

Keyword appetizer for party, appetizer for super bowl, holiday appetizer

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 10 servings

Calories 203kcal

Author Jessica Burgess

Ingredients

• 6 slices corned beef from the deli
• 4 slices Swiss cheese
• 2/3 cup Sauerkraut
• 1/2 cup shredded mozzarella not traditional, but we love cheese!
• 1/4 cup sour cream
• 1 Tablespoon ketchup
• 1/3 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• pinch salt & pepper
• 8 slices rye bread
• 1 Tablespoon butter melted

Instructions

• Preheat the oven to 425 degrees F
• Chop the corned beef into small pieces, layer into the bottom of a greased cast iron skillet or casserole dish.
• Top the corned beef with the sauerkraut and slices of Swiss cheese.
• In a small bowl, combine sour cream, mayonnaise, ketchup and the seasonings. Mix well until all ingredients are incorporated.
• Spread the sauce over the Swiss cheese, then top with mozzarella.
• Toast 2 slices of rye bread. Blend in food processor until finely ground. Mix with melted butter and top the dip with breadcrumbs.
• Bake for 15 minutes or until edges are bubbling and the top is golden brown.
• Place 6 pieces of rye bread onto a cookie sheet, bake for 5 minutes until crispy.
• Cut into triangles and serve with hot dip!

Nutrition

Serving: 1serving (with dipping bread) | Calories: 203kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 356mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6.2% | Vitamin C: 2% | Calcium: 14.5% | Iron: 5.3%

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