Hold The Rye! Reuben Dip Recipe: From Food Republic
“Welcome to the party! Grab a cracker and get intimate with Reuben Dip, the most awesome snack on the table. Since Reuben sandwiches make for an awkward party food, I decided to level the playing field and melt the sandwich filling down into a cheesy, tangy, corned beefy fondue. Or pastrami, of course. You can have your Reuben both ways, and now you can have it in gooey, melty dip form.
Serve with seeded rye crackers and pickle slices. Seriously, dip a pickle slice or anything else you want into this stuff for instant Reuben-fication. That crudité platter just got a lot more popular.”
Servings:6
Ingredients
2 tablespoons butter
2 tablespoons flour
2 1/2 cups whole milk (plus a little extra if necessary), at room temperature
1/3 pound Jarlsberg or Swiss cheese, coarsely shredded
2 tablespoons sour cream
1/4 pound corned beef or pastrami, sliced thick then roughly chopped
1 tablespoon spicy brown deli mustard
1/4 cup sauerkraut, drained
salt and pepper to taste
seeded rye crackers and pickle slices, to serve
This article appeared on Food Republic. This is an excerpt. Copyright Food Republic.
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