I think I’m ready for just a little break from Thanksgiving recipes and Thanksgiving leftovers recipes. How about you? We don’t want to burn ourselves out before the big day do we? That would be sad for all involved. My latest recipe brainstorm session (what? you don’t have those?) contained all things football food. With notebooks, laptops, iPads, magazines and cookbooks scattered across my living room floor, I narrowed down some ideas and this reuben dip with dark rye toasts was the first to make the list. There is little more gratifying in this life than a reuben sandwich, and that’s why I am SOOOOO obsessed with this reuben dip!
I don’t know what it is about reuben sandwiches that I love. Well, actually that’s a lie. I do know what it is about a reuben sandwich that I love, and that is EVERYTHING!
I grew up HATING sauerkraut … like hate, hate, hate, hate with a passion … hated sauerkraut sooooooooo much. Both of my parents grew up in western PA (hence my obsession with the Steelers), and a big tradition in the ‘burgh (well maybe this is just my family, but you can weigh in if you want to) is serving sauerkraut with mashed potatoes and pork on New Years’ Day. My mom would dollop a big old scoop of sauerkraut on top of her mashed potatoes and I would just cringe.
Little did I know, that many years later I would be as obsessed with it as she was/is.
I’m sorry for jumping to conclusions mom. love you.
Now we will circle back to my love for reuben sandwiches and here we are. Every time I enter a restaurant and a reuben is on the menu, I HAVE TO ORDER IT. You know … so I can add it to my reuben ranking list.
It is because of this obsession, that this reuben dip with dark rye toasts made it into the game day food lineup. It is literally a reuben, in dip form: tangy sauerkraut, a mayo-based dressing (I know some of you like to fight over whether Russian dressing or thousand island dressing should be served with a reuben, so I will refrain from identifying it as either and you can fight amongst yourselves), swiss cheese, and corned beef are thrown into a small baking dish. It’s baked to perfection in a 350 degree F oven and served alongside crispy, crunchy rye toasts.
It’s heaven, and if you have a deep reuben obsession, you HAVE to make it for your next tailgate!
I hope everyone is having a wonderful weekend! Recipe and beer pairing is below! xo
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1/4 cup mayo
- 2 tablespoons ketchup
- 2 tablespoons dill pickle relish
- 1 tablespoon horseradish mustard
- 1 1/2 cups swiss cheese, grated
- 1/2 cup gruyere cheese, grated
- 1/4 pound deli-style corned beef, chopped
- 3/4 cup sauerkraut, drained and rinsed
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- dark rye bread, cut into 1 1/2 inch slices, toasted
- Preheat your oven to 350 degrees F.
- In a food processor or blender, combine the cream cheese, sour cream, mayo, ketchup, relish, and horseradish mustard. Puree until smooth.
- To a large bowl, add the sauce, swiss cheese, gruyere cheese, corned beef, sauerkraut, and fresh parsley. Stir to combine thoroughly.
- Pour the mixture into a small baking dish. Bake at 350 degrees F for 15-20 minutes or until bubbly.
- Serve immediately with dark rye toasts. Enjoy!