Hot Reuben Cheese Dip
A twist on the classic reuben sandwich with this Hot Reuben Cheese Dip. Pastrami, Swiss cheese, sauerkraut, mashed potatoes, mayo and mustard. Serve with rye bread for dipping as an easy appetizer recipe.
You may have noticed the plethora of appetizer recipes lately. With the holidays over, I’m enjoying these quick and easy recipes. Elaborate entrees and sides are a wonderful way to spend time with family, but if you’re hosting for a party or the upcoming Big Game, then quick and easy is what you want. This Hot Reuben Cheese Dip is just that.
It provides plenty of big flavor while putting a fun twist of a classic recipe. Reuben sandwiches are typically a combination of corned beef, swiss cheese, sauerkraut and mustard on rye bread. I used pastrami, which provides comparable flavor to corned beef in this recipe. For the sauerkraut you can use store-bought or homemade. I’ve been experimenting with lacto-fermented veggies, including sauerkraut.
The twist comes as party friendly cheese dip. Natural mayonnaise creates a creamy sauce that holds all the ingredients together. Now let’s get even more creative and add mashed potatoes for more substance and flavor.
When making recipes for your big game, any time saved means more time for prepping or socializing. I used Idaho Spuds mashed potatoes to eliminate the peeling, boiling and mixing that goes along with homemade mashed potatoes. It’s got the quality and texture you’d expect from flavored mashed potatoes. Right not you can vote for your favorite flavor for a chance to win a trip to Boise.
Whether you’re hosting or attending the big game, or just looking for an easy party appetizer, this Hot Reuben Cheese Dip will make things a breeze. Just mix together and heat for an easy, shareable party recipe.
Hot Reuben Cheese Dip recipe at-a-glance:
Difficulty: Super easy
Flavor profiles: Meaty and cheesy with a sour tang.
Texture: Tender bits of meat in a creamy, gooey sauce.
- 1 cup prepared Idaho Spuds mashed potatoes
- ½ cup natural mayonnaise
- 4 slices Swiss cheese, diced
- 6-ounces deli pastrami, diced (or corned beef)
- ½ cup drained sauerkraut (homemade or store-bought)
- 1 tablespoon brown mustard
- ½ teaspoon black pepper
- Relish or diced pickles as garnish
- 4 slices rye bread
- Prepare mashed potatoes according to package directions and set aside. Preheat oven to 425 F.
- In a medium bowl stir together mayonnaise and Swiss cheese. Stir in remaining ingredients except rye bread.
- Place mashed potatoes in bottom of greased oven-safe dish. Top with pastrami cheese mixture and bake 10-15 minutes, until heated through and top is slightly browned. Remove from oven. Top with relish or pickles if desired.
- Toast rye bread then cut into pieces for dipping, or serve with additional mashed potatoes on the side.
If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.