Did you ever make something that is so good that you want to serve it up at a party but then cringe when someone goes to eat it because deep down secretly you don’t want to share it? Yeah, me neither. LOL RIIIIIIIIIIGHT! So this dip kinda just ‘happened’… as how most great recipes do. You see I had some leftover Guinness Corned Beef in the fridge, sauerkraut and swiss cheese but I was kinda burnt out on eating reubens. I could have easily froze the corned beef but I decided to see if I could repurpose it. A girl needs options, right?!
Now before I go any further we should talk about the elephant in the proverbial room. Classic reubens have russian dressing. I get that, acknowledge it but hate it. I hate the crap so I don’t use it in my dips, sandwiches or well, ever. HOWEVER you can! This recipe can be easily modified to use the Russian dressing in lieu of the mustards or what I did was made the dip as-written but then served a side of the Russian dressing for folks to place a dollop on top of their crispy crostini breads. See, no worries and we can all get along.
This recipe is perfect for this time of year – the Superbowl is right around the corner, Penguins hockey is in full swing and since it’s the middle of winter there’s no real desire to go outside. This is one of those dishes that would be perfect for game night. It’s great straight out of the oven or at room temperature. Since you’re serving it on crostini toasts you really don’t need a huge batch although I will confess something to you about this dish…
<deep sigh and hangs her head>
So I was hungry the one day; I mean post-workout could eat a cow hungry. I didn’t want some little crostinis, no I wanted a man-sized Gunther serving. So I um.. um.. I used this as a sandwich spread between a toasted rye bagel.
annnnnnnnnnd it um may have been like a 1/2″ thick too. This thing was huge and so filling but dear God it as amazing! Don’t judge me as I felt so guilty eating that much in one setting… but I don’t regret it. LOL
For this recipe I highly recommend my Guinness Corned Beef. Honestly it’s worth the time to make the corned beef using that recipe. The flavor the beer imparts is perfect. When you make it you don’t need the cabbage or the carrots – not if you need the beef for this dish. However you can still use corned beef from the deli. Just be sure that you tell them to slice it thicker – you want to see chunks of corned beef. The standard deli slices will just get lost in the mix.
This dish is a two-fold type of recipe meaning when it’s piping hot out of the oven it’s a killer dip. Whether you use crostini, crackers, chips or your finger (hey I’m not judging but remember it’s hot) it’s perfectly dip/scoopable. And when you let it go to room temperature, it becomes more of a spread so for that you’ll need a knife or spoon ORRRRRRRRRRRR if you’re a piglet like moi, just double up on your crostini or chips. Again I don’t judge you so don’t judge me. *oink oink* lol
I can’t wait til our friends, Leslie and Paul, invite us over again for game night as I’m so bringing this. Eh hem.. that was a hint guys in case you didn’t catch that *wink*. Every single time we’re together we have a blast. Mr. Fantabulous develops rigor mortis when playing cards and seriously takes FOREVER! I swear I actually can feel my hair grow he takes so long. However during game nights we have certain rules:
– Leslie is our score keeper even though we both have a ‘South Park Edumacashun’ and basic math eludes us.
– We are not ever allowed to play Yahtzee as Mr. Fantabulous treats the dice shaker thingamabob as his own personal maraca shaker.
– If I want to play Trivial Pursuit or Scrabble, I have to play by myself. I’m full of useless trivia and I tend to spell words that Mr. Fantabulous says aren’t “real”. Apparently words over 4 syllables aren’t real. LOL
– and there must always, always be food.
So I know you’ll ask – can I other meats? And the answer is yes. Pastrami and oven roasted turkey is killer in this. To make it a full on Rachel you’d need to omit the kraut and go with cole slaw but I haven’t played around with that aspect yet – give me some time. I’m thinking if it were me I’d omit the kraut when baking and then when serving top the whole thing with cole slaw allowing folks to scoop it up. You’d get that creamy and cheesy texture with the crunch of the slaw.
So this weekend, go on and make this either for the big game, game night with friends, a poker party (can I come?) or just because it’s the weekend! If you love the classic reuben sandwich you will seriously fall in love with this dish! It’s literally a classic reuben sandwich BUT as a dip. And I’m sorry, dips rule over sandwiches in my book!Print
- 2 cups Guinness Corned Beef, chopped small *or can use deli corned beef but have the slices cut thicker
- 8 ounces full fat cream cheese, softened
- 4 ounces sour cream, full fat
- 2 cups Swiss cheese, shredded
- 1 cup sauerkraut, drained well
- 1 tablespoon whole grain mustard
- 1 tablespoon yellow mustard
- 1 teaspoon caraway seed *optional
- Cocktail Rye Bread, toasted
- Homemade Russian Dressing *optional – see note
- Preheat oven to 350F, rack in the middle.
- In the bowl of a stand mixer fitted with the paddle attachment add in the cream cheese, sour cream and 1 1/2 cups cheese; mix until creamy and combined.
- Next add in the corned beef, sauerkraut, mustards and caraway seed and mix just until combined.
- Spread into a greased 1 1/2-2 quart baking dish.
- Sprinkle remaining 1/2 cup cheese on top
- Bake uncovered for 30 minutes, until hot and bubbly.
- Serve warm with toasted rye bread.
If you don’t like mustard you can add in 2 tablespoon Homemade Russian Dressing instead.