Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
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.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
10
servings
Calories:
203
kcal
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:
1
serving (with dipping bread)
|
Calories:
203
kcal
|
Carbohydrates:
14
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
24
mg
|
Sodium:
356
mg
|
Potassium:
88
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
310
IU
|
Vitamin C:
1.7
mg
|
Calcium:
145
mg
|
Iron:
1
mg