Reuben Dip with Dark Rye Crostini
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Reuben Dip with Dark Rye Crostini
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 5 slices of dark rye bread, quartered
- 4 oz cream cheese, softened to room temperature
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 2 tsp pickle relish
- ¾ cup Swiss cheese, grated
- 3-4 oz deli corned beef or pastrami, to taste, chopped
- ¼ cup + 2 tbsp sauerkraut, drained & rinsed
- ¼ cup Gruyère, grated
- 1 tbsp fresh parsley, chopped (plus more for garnish)
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Instructions
- Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
- Line a baking sheet with parchment paper.
- Place the cut dark rye bread pieces on the baking sheet. Place into the oven and bake for 5-7 minutes, or until crisp. Remove from the oven; set aside.
- Combine the cream cheese, sour cream, mayonnaise, ketchup, and relish together in a large bowl; mix until creamy and well combined.
- Add the Swiss cheese, Pastrami, sauerkraut, Gruyere, and fresh parsley; mix until well combined.
- Pour into the prepared baking dish. Place into the oven and bake for 15-20 minutes, or until bubbly.
- Serve immediately with dark rye crostini. Enjoy.
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