Hot Reuben Dip on Rye
‘Tis the season for all things warm, homey, and full of autumn and harvesty goodness. I am not quite sure how I associate a Reuben sandwich with those things, but I do. A few weeks ago my book club discussed The Book Thief and I wanted to have an appetizer that was a little on the Germanic side, a lot on the comfort-food side, and easy-peasy. This is what I came up with: Hot Cream-Cheesy Reuben Dip on thinly sliced rye bread, straight from the German bakery in downtown. Ya’ll, it was amazing.
Hot Reuben Dip
8 oz. cream cheese, softened to room temperature
1/2 cup sour cream
1/2 cup Greek yogurt
2 tablespoons ketchup
2 tablespoons diced onion (I used the white-part only of 4 or 5 green onions)
8 oz. corned beef, finely chopped (I used the fanciest tin of it I could find, you could probably use deli corned beef as well)
1 cup sauerkraut, chopped
1 cup shredded Swiss cheese (plus more for topping)
Preheat oven to 375*
Mix cream cheese, sour cream, and Greek yogurt until creamy, add everything else. Spread in an 8×8 glass dish, sprinkle with a bit more Swiss and bake for 20-25 minutes until it is bubbly around the edges.
Serve with thinly sliced rye bread or crackers.