Reuben Dip with Dark Rye Toasts

By PineyCook

Ingredients

• 8 ounces cream cheese, softened to room temperature
• 1/4 cup sour cream
• 1/4 cup mayo
• 2 tablespoons ketchup
• 2 tablespoons dill pickle relish
• 1 tablespoon horseradish mustard
• 1 1/2 cups swiss cheese, grated
• 1/2 cup gruyere cheese, grated
• 1/4 pound deli-style corned beef, chopped
• 3/4 cup sauerkraut, drained and rinsed
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• dark rye bread, cut into 1 1/2 inch slices, toasted

Details

Servings 6
Preparation time 5mins
Cooking time 25mins
Adapted from cookingandbeer.com

Preparation

Step 1

Preheat your oven to 350 degrees F.

In a food processor or blender, combine the cream cheese, sour cream, mayo, ketchup, relish, and horseradish mustard. Puree until smooth.

To a large bowl, add the sauce, swiss cheese, gruyere cheese, corned beef, sauerkraut, and fresh parsley. Stir to combine thoroughly.

Pour the mixture into a small baking dish. Bake at 350 degrees F for 15-20 minutes or until bubbly.

Serve immediately with dark rye toasts. Enjoy!