Friday, January 29, 2016

Hot Baked Reuben Dip – Deli Up Your Super Bowl Party

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


Adrienne said...

I'd definitely love to see a cracker recipe, or two! That dip looks fiendishly delicious. Good use for some of my homemade sauerkraut!

Unknown said...

I've been making your recipes at 10,000 feet abroad my private jet since 2011, thanks to your chicken bone prediction method!

Thanks Chef! (your recipes are fantastic as well)

arwiv said...

Love reubens. The thousand island/russian dressing is incorporated in the dip via the ketchup/mayo/relish....just figured id head that question off at the pass.

Mollie_Monkey said...

Chef, could you do some Cajun/Creole recipes for Mardi Gras? Grillades maybe or shrimp creole? Please & thank you!

Chris said...

Chef John, where's the Russian dressing? You need the Russians to tame the Krauts! This dip is out of control!

Unknown said...

I love a good Reuben and my father-in-law is a huge fan of dip. #FamilyBonding!

Surya Kumar said...

Looks really good, now I’m hungry :)


Anonymous said...

Gruyere & Emmenthaler.....Mind BLOWN!!!

Anonymous said...

Chef, Please B****-SLAP Christopher Zilla!! :P:P:P:P:P:P

Mulligan said...

Awwwwwww now I want some Kimchi Fried Rice.

Unknown said...

Great Ralph Wiggum pull.

Tom said...

If I don't have relish, could I just cut up some dill pickles?

Pat said...

um could I use bacon don't realy like those other choices sorry.

Unknown said...

Okay, here's my secret. As soon as possible after taking something like this (lasagna, casseroles) out of the oven, I take a rubber/silicone spatula and scrap along the BAKED ON GOOD STUFF EDGES so that I can actually eat it. If you wait too long, it sticks to the sides and then 1) you have to work too hard for too little reward to eat that good stuff, and 2) you have to work way too hard to scrape it while cleaning.

This also works perfectly for microwaved food in their plastic containers, too.

Your welcome. :D

Unknown said...

YOU'RE welcome. Why can't I catch my own typos before I hit 'submit' - sheesh! How embarrassing, lol.