Skillet Reuben Sandwich Dip
This Skillet Reuben Sandwich Dip combines all the iconic flavors of a classic Reuben sandwich into a warm, cheesy, and shareable appetizer, perfect for parties and cozy nights in.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 2 cups thinly sliced corned beef or substitute with pastrami or cooked beef brisket
- 1 cup sauerkraut drained and patted dry
- 1 cup shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce ensure -certified or substitute with soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
- Rye bread or pita chips for serving
Instructions
- In a medium bowl, combine the cream cheese, mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Use a hand mixer or a sturdy spoon to mix until smooth and creamy.
- Heat the olive oil in a 10-inch skillet over medium heat. Add the sliced corned beef and cook for about 3-4 minutes until it starts to brown slightly.
- Remove the skillet from heat. Spread the cooked corned beef evenly across the bottom of the skillet. Next, layer the drained sauerkraut evenly over the beef. Then, dollop the prepared sauce over the sauerkraut and spread it gently to cover.
- Sprinkle the shredded Swiss and mozzarella cheese evenly over the top of the sauce layer.
- Preheat your oven to 375°F (190°C). Place the skillet directly into the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Remove the skillet from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley. Serve warm with rye bread slices or pita chips for dipping.
Equipment
- 10-inch Skillet
- Medium Bowl
- Hand mixer or spoon
- Oven
Notes
Make sure to drain and pat the sauerkraut dry to avoid a watery dip. If you don’t have a skillet that’s oven-safe, transfer the assembled dip to a baking dish before baking. Use a mix of Swiss and mozzarella cheese for the perfect melt and flavor balance. Allow the dip to cool slightly before serving to avoid burns and to help it set a bit. For added crunch, sprinkle some toasted breadcrumbs on top before baking. Use -certified Worcestershire sauce or substitute with soy sauce or tamari to keep the flavors authentic while maintaining dietary preferences.
Variations include adding a spicy kick with hot sauce or jalapeños, making a vegetarian version with smoked mushrooms or plant-based deli slices, adding extra cheese like cheddar or Gruyère, mixing dill pickles into the sauce for extra tang, or lightening the dip using Greek yogurt and reduced-fat cream cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave carefully in individual portions.