With all the Holiday parties and football in the next few months it’s crucial to have some party food ready for your guests to nibble on.
Well if you’re a fan of Reuben Sandwiches, then you’ll love this Creamy Hot Reuben Sandwich Party Dip, and so will your guests!
It has all the elements of a tasty Reuben Sandwich in one hot ready-to-party dip.
You and and your party dwellers will have a hard time focusing on the main event with this dip lingering on the counter top. It’s like a tractor beam of taste-bud explosions. {what?}
I actually made this fun recipe two years ago for a recipe contest. It was a video submission, {hopefully it got lost somewhere out there in the internet} but I failed big time in sharing the recipe with you guys.
I wont go into too many details, but let’s just say I didn’t win. But I’m pretty sure it had to do with my lack of video skills and not the recipe, cause this one’s a winner. {basically me in front of a camera = not coordinated and super sweaty palms}
Reuben Sandwiches can be made with either Pastrami or Corned Beef. I prefer the Pastrami, so that’s what I went with for this recipe, but feel free to switch it up if you want. I just love the peppery taste of Pastrami.
You can find these cute loafs of Cocktail Pumpernickel Bread in the bakery section of your grocery store.
Just lay them out on a baking sheet, brush with olive oil and sprinkle with sea salt. Then bake them till they crisp up.
While the bread is in the oven, throw together your ingredients in a large bowl and mix them to combine.
Then pour the mixture into an oven safe dish {or cast iron skillet}, and spread it out to an even layer.
Toss it into a hot oven for 10 minutes, stir and cook an additional 10 minutes or until it’s bubbly all over.
Set it out and just try to not bury your face in it.
Yeah, it’s that good. {plus it’s really hot, so that might hurt a bit}
Reuben Sandwiches are probably one of my all time favorite sandwiches. I love the way all the flavors blend together, from the peppery pastrami to the vinegar-tasting sauerkraut and all the way to the creaminess of the thousand island dressing. It’s just one of those unique flavor combinations that melds so perfectly together.
Just try keeping your hands off of this one.
I dare you!
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Creamy Hot Reuben Sandwich Party Dip
Ingredients
- 16 oz cream cheese , room temperature
- 1 cup sauerkraut
- 1 cup thousand island dressing
- 1/2 pound deli pastrami, cut into little pieces
- 1 pound Swiss Cheese, shredded
- 1 loaf Cocktail Pumpernickel Bread
- olive oil for brushing bread
- sea salt
Instructions
- Preheat oven to 415 degrees F.
- Lay out bread in an even layer on a foil lined baking sheet and brush with olive oil, then sprinkle with sea salt. Bake for 10 minutes or until nice and crisp. Remove from oven and set aside.
- Meanwhile combine cream cheese, sauerkraut, thousand island dressing, pastrami, and Swiss cheese in a large bowl and mix.
- Pour mixture in an oven safe dish and bake for 10 minutes. Remove from oven and stir the mixture then return to oven for an additional 10 minutes or until the middle is bubbly.
- Serve warm with the toasted bread. Enjoy!
Nutrition
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
can it be served cold
This looks awesome! Really, a pound of swiss cheese, like two who packages of shredded swiss? That seems like a lot. Also, what size pan, would a pie plate work or would it be too small?
If your packages are 8oz each, then yes, two packages. 🙂 I usually cook this in my 10″ cast iron skillet, so if you have a 10″ pie pan that would probably work too.
Oh, this looks delicious! I had 2 questions:
1. Did you buy pre-shredded Swiss, or do you prefer to buy a block of Swiss and shred yourself?
2. Which thousand island dressing do you use?
Great questions!
1. For the Swiss cheese I found a brick that I shredded myself. Sometimes the pre shredded cheese will have a weird coating on it so that the cheese shreds don’t stick together, so when you melt the cheese it’s not as gooey as it would be if you shredded it yourself. When I can’t find the bricks of Swiss, I’ll go to the deli and ask for fresh sliced Swiss cheese then go home and dice it up into little bits. Works just as good!
2. Any Thousand Island dressing will work for this recipe, but I like the Kraft brand personally. 🙂 Hope you enjoy it!
Thank you for the feedback!
I was wondering, do you drain the sauerkraut before using? I would assume so, but the recipe doesn’t specify. Thanks.
Hi Crystal, yes, you would want to make sure it’s drained, although a little of the sauerkraut juice wouldn’t hurt the dish at all.
Thank you so much for this amazing recipe! I made this dip today and everyone absolutely loved it!
I made this for a dip competition at a party and it swept the meat dip category! I have a ton of people begging me for the recipe – thanks for the delicious inspiration!
And for everyone else – I definitely recommend using a cast iron skillet if possible!
What a great idea! Love it!
Just wondering if I am making the dip now but planning on serving it tomorrow, should I cook it now or wait until just before serving?
Hi Mel! Yes, I would wait until just before serving to heat it up. 🙂 Enjoy!!
This looks so yummy! I love reubens in fact my family actually has them for Thanksgiving instead of turkey. The only thing is we make ours with mustard instead of thousand island. So my question is do you think mustard would work the same as thousand island in this recipe?
My gut reaction would be no, I don’t think that would work. The thousand island dressing is creamy and the mustard has a lot of vinegar. You already have a lot of vinegar from the sauerkraut so it might be too overwhelming with the mustard. That being said, you could always try it out on a small batch and see how you like it. 🙂 Hope that helps!
O.m.g, Shawn! This is genius!! I adore the Reuben but hardly ever eat it! {shame on me}. I cannot wait to make this! Thanks.
🙂
This looks SO good, and I love Reuben sandwiches, but I went vegetarian a few months ago and I’m about 3/4 vegan, so I really need to figure out a way to make this without the meat and cheese! Maybe tempeh slices and daiya cheese, or a kind of cashew cheese sauce?
Any ideas?
Great recipe :).
– Laura
I made this for a Pinterest party last night. Oh, it was so, so good!! Everybody really liked it. One friend, who said he doesn’t like reubens, even complimented me on it. I will admit that to save a bit of time, I served it with bagel chips. Still delicious!! Thank you for sharing your recipe!!
Thanks Valerie! What a fun idea to have a Pinterest Party! I assume that is where you find inspiration from things on Pinterest? And the bagel chips sound like a fantastic addition! 🙂
ohmigosh, I cannot wait to try this!!
p.s. wicked cute baby
Can you make this in a crockpot?
Hi Samantha! I don’t see why you couldn’t make it in the crockpot. I bet that would work perfectly! 🙂
What a brilliant idea! My husband will love this!
Thanks Jessica, it’s so addictive!
Drooling. Definitely a tractor beam of flavor explosions!
LOL, totally right?!
Oh my god, where has this been all my life??? I’m a diehard Ruben fan, although I can no longer eat the bread. Brilliant, girlfriend.
Thanks Carolyn! It’s my favorite kind of sandwich too! 🙂