Welcome to the party! Grab a cracker and get intimate with Reuben Dip, the most awesome snack on the table. Since Reuben sandwiches make for an awkward party food, I decided to level the playing field and melt the sandwich filling down into a cheesy, tangy, corned beefy fondue. Or pastrami, of course. You can have your Reuben both ways, and now you can have it in gooey, melty dip form.
Serve with seeded rye crackers and pickle slices. Seriously, dip a pickle slice or anything else you want into this stuff for instant Reuben-fication. That crudité platter just got a lot more popular.
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups whole milk (plus a little extra if necessary), at room temperature
- 1/3 pound Jarlsberg or Swiss cheese, coarsely shredded
- 2 tablespoons sour cream
- 1/4 pound corned beef or pastrami, sliced thick then roughly chopped
- 1 tablespoon spicy brown deli mustard
- 1/4 cup sauerkraut, drained
- salt and pepper to taste
- seeded rye crackers and pickle slices, to serve
- In a medium pot, melt the butter and when it's foamy, slowly add the flour while whisking to make a roux.
- Continue cooking the roux on medium-low heat, whisking frequently, until just beginning to turn golden brown, then slowly whisk in the milk.
- Add the cheese by the handful, continuing to stir until melted and smooth.
- Remove the mixture from the heat and stir in the sour cream, corned beef, mustard and sauerkraut.
- Season to taste with salt and pepper.
- Pour the dip into a bowl, garnish with a little extra corned beef, sauerkraut and a few grinds of pepper. Serve with rye crackers, pickle slices and anything else that needs a little Reuben-fication.
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