Retro Reuben Dip

Those who know me well, know I’m a picky eater. Think “Meg Ryan - aka Sally” of ordering and that’s me. I can probably count on one hand the times I’ve ordered off the menu “as is” without adjusting to my picky taste.

With that said, one of my favorite sandwiches to order out is a Reuben, BUT only if they have coleslaw to put inside, instead of sauerkraut. And then, only if their coleslaw is known for being really good. No weird additions to coleslaw, like CILANTRO or garbage of that nature….

Ok, back to the topic of this dip. This year our St. Patty’s Day turned from a green beer fest to quarantines and toilet paper panic and no groups larger than 10. What a twilight zone we are in! So, about the groups of 10…I was scheduled to bring snacks to a bookclub and of course was totally on theme with this dip! But, IT WAS CANCELLED!! Waaaahhhhh! So, I was forced to make it and eat it all myself. Oops…

Lets start with the toast, aka “carrier” of the good stuff. If you’ve ever eaten a Reuben you know it’s best on Rye bread. And how lucky that most grocery store delis have these mini pre-sliced loaves of Rye bread, just perfect for this dip. Just dab a little bit of melted butter with garlic (powder or minced) and bake/toast for 10 minutes at 325. While that’s in the oven you can assemble the dip.

Reuben sandwiches can be made with various proteins; corned beef, pastrami, or even turkey complement the sandwich. I usually lean toward pastrami. For this dip, I just had the deli slice me about a 1/2 inch thick slab, knowing I would shred it for the dip. While you’re at the deli, get a few slices each of swiss and white american.

You can either use a food processor, or chop the good old fashioned way, with a knife and cutting board. You’ll also need a block of cream cheese, scoop of sour cream and minced garlic. It’s best to pop the cream cheese in the microwave for about 30 seconds to soften a little. Stir the creams and garlic together.

Now to start assembling the dip. You can either place it all in a small casserole dish, glass or ceramic, or into a small crock-pot.

This is not a strict assembly. You can layer in any order. I placed the white american first with a little of the shredded pastrami, then drop spoonfuls of the cream cheese mixture, then the swiss cheese and a drizzle of Thousand Island dressing, then repeat it all again, topping with the white american.

Bake at 350 for about 20 minutes or until the cheese is gooey and bubbly. Now use those little rye toasts to scoop this heavenly substance.

And if you have any leftover coleslaw it’s awesome on top!

Little, gooey bites of heaven! Perfect snack for the current twilight zone!