Happy Monday friends!
I’m on my way home from an amazing Bachelorette Weekend in Palm Springs with my gals (more to come on that later) but I queued this up to share with you because, guys, next weekend is Memorial Day weekend already! Can you believe it?
It’s the official kickoff to summer, but I like to look at it as the last weekend to indulge before we have to worry about being concerned with our bikini beach bods for a few months (okay, maybe Fourth of July is another exception, but we won’t worry about that for a couple of weeks.)
It also happens to be my man’s 30th birthday this weekend (that’s right, the big 3-0!) so you KNOW we will be doing plenty of celebrating and eating of all the foods. This here Reuben Dip will definitely be in rotation, as it’s one of our favorite guilty pleasures.
So, I have to confess, I actually stole (well, borrowed…“stole” seems like such a harsh word!) this recipe from my gal pal, Stephanie. Stephanie and I worked together in Napa, and this dip would be the most-requested dish of any party she would be attending while we lived there. It is so delicious and, even better, SO simple! She would walk in with the steaming casserole and the crowds would go wild. No, literally, I am not even exaggerating. Ever since I convinced her to share the recipe with me (after we moved to different cities, of course, because no way could I steal her star-of-the-show party dish from her while we were attending all of the same get-togethers), I’ve made this dish more times than I care to admit. It is so good and so addictive and no, you can’t stop at just one dip. I dare you.
Imagine my excitement when Chris returned home from his Bachelor Party with two massive packages of leftover pastrami. We quickly popped said packages in the freezer so we could enjoy Reuben Dip to our little heart’s content for months to come. There will be no shortage of Reuben Dip around these parts for the foreseeable future!
The process is simple: we combine all of the good things that come on a classic Reuben sandwich (pastrami, sauerkraut, Thousand Island dressing, Swiss cheese), mix them up real good, top them with even more cheese (I never said this dish was healthy) and bake it all in a casserole dish or glass pan until the top layer of cheese is bubbly and golden. We then proceed to dip ALL of the dippers (the classic choice would be Gardetto’s rye chips, but I can never find those at a normal grocery establishment so I’ve been known to substitute pumpernickel pretzels and pita chips) until our Reuben dip is no more. Heck, if you really wanted to be a traditionalist, you could even scoop all of the deliciousness up with hunks of a crusty baguette.
Is your mouth watering yet? I hope so, because you definitely NEED to make this Reuben Dip for whatever party or barbecue your attending this Memorial Day weekend. And if you’re banking on leftovers, you might as well just make two batches. One for me, one for you.
Or, you could always make one of these Memorial Day-friendly dishes to bring to your party and keep all of the Reuben dip to yourself!
- BLT Sliders with White Cheddar Brioche Buns
- Mango Salsa
- Kamaboko Dip
- Harvey Wallbanger Cake
- Honey Orange Upside Down Cake
So what ARE your plans for this weekend? I have been desperately trying to get out of Chris what he wants to do to celebrate his birthday but he’s seriously lacking in the birthday celebration idea department. How do you think we should celebrate? I mean, I wouldn’t be opposed to relaxing on the couch with a big dish of Reuben Dip right in front of us…
A cheesy, gooey, delicious dip made from all of the ingredients of a classic Reuben sandwich.
- 1 pound corned beef/pastrami
- 2 bags (12 ounces each) of shredded Swiss cheese
- ¾ cup Thousand Island dressing
- 1 cup rinsed sauerkraut
- Preheat oven to 350 degrees Fahrenheit.
- Combine meat, one bag (12 ounces) of shredded Swiss cheese, Thousand Island and sauerkraut in a small casserole dish. Mix to combine.
- Top mixture with second bag of shredded Swiss cheese. Place in oven and bake at 350 degrees for 15-20 minutes.
- Turn broiler on high and broil for an additional 5-7 minutes, or until cheese on top is bubbly and golden. Let cool slightly before serving.
Let’s jump right in, shall we?