The idea for Reuben Dip came to us after spending a very pleasant and filling lunch at Katz’s Deli. Their famous corned beef sandwich is out simply of this world. We could not stop talking about how good it was. This made us wonder about the origins of the Reuben sandwich. Jackie’s intellectual curiosity led to some quick research.There are a few different stories surrounding the origins of this masterful sandwich. The one we like best is that of Charlie Chaplin walking into a New York restaurant in 1914 and saying to the chef: “Reuben, make me a sandwich, and make me a combination, because I’m so hungry I could eat a brick”. The original sandwich was closer to a “Rachael” because it was made with cole slaw. It eventually evolved to what we know now (using warm sauerkraut) which we think is a perfect complement to salt-cured beef.I was craving the taste of a Reuben for days after eating that famous sandwich. One night soon after, we were having friends over and were looking for a new and different appetizer to serve. Voila! Reuben Dip was born! The components of our beloved sandwich blend together perfectly with cream cheese to create this “sure to please” appetizer. We served it with toasted marble rye bread. This delicious dip can be kept warm in a crock pot or even placed in the freezer and warmed up for that impromptu gathering. We hope you enjoy it as much as we do
All the tastes of a Reuben sandwich made into a tasty, yet simple dip that can be thrown together as quick as making the sandwich itself.
- 8 ounce package cream cheese
- 2 Cups sauerkraut (all liquid squeezed out)
- 1 pound corned beef
- 2 Cups Swiss cheese (shredded)
- 1 C thousand island dressing (adjust to your preference)
- 8 slices marble rye bread
- Cooking spray
- Place corned beef in food processor and pulse to you get a rough but small chop.
- In a medium sauce pan, place corned beef, drained sauerkraut, cream cheese, and Swiss cheese and combine, while warming over medium heat. Stir often.
- After all ingredients are combined, add thousand island dressing to taste (we like it so we use the entire cup; adjust to your taste)
- Transfer to dip bowl or warming pot and serve with bread:
- Preheat oven to 325 degrees
- Spray bread with cooking spray and cut into dippable portions.
- Place on cookie sheet and bake for 12-16 minutes until crispy.