I started off with sweet. Now I’m going for savory. Welcome back to The Year of the Skillet.

Skillet Reuben Dip | Inspired by Charm

As I mentioned last week, this year I’m honing my skillet skills by researching and creating recipes that can be made in a skillet. I had so much fun using my skillet for the first time that I couldn’t wait to get back in the kitchen and try another skillet recipe.

One of my all-time favorite sandwiches is the Reuben. When I was growing up, my mom used to make them every now and then for dinner. Along with BLTs, they were a meal I always looked forward to. Nowadays, here in St. Marys where I live, Reuben sandwiches are on the menu at most restaurants. If I’m ever unsure of what to eat, a classic Reuben will usually do the trick.

Skillet Reuben Dip | Inspired by Charm

I’ve been seeing a lot of Reuben-inspired dips on the Internet lately so I thought I would give the recipe a try with a skillet twist.

Skillet Reuben Dip | Inspired by Charm

The ingredients of this Skillet Reuben Dip are the same as for the sandwich: pastrami (or corned beef) sauerkraut, Swiss cheese, and thousand island dressing. However, this time, they are all mixed together with cream cheese (to make it extra decadent).

Skillet Reuben Dip | Inspired by Charm

I paired the dip with rye cocktail bread that I toasted in the oven with a little olive oil, salt, and pepper.

Skillet Reuben Dip | Inspired by Charm

The classic flavors come together beautifully in this sandwich-turned-dip. You can bet I’ll be making this again very soon. Let me show you how to recreate this dish.

Skillet Reuben Dip | Inspired by Charm

Skillet Reuben Dip

1 (8 ounce) package cream cheese, softened
1 cup sauerkraut
3/4 cup thousand island dressing
1/2 pound deli pastrami (or corned beef), chopped
8 ounces Swiss cheese, shredded
1 loaf rye cocktail bread
Olive oil for bread
Salt and pepper to taste

Begin by preheating your oven to 400 degrees F.

Arrange the rye cocktail bread in a single layer on a baking sheet. Brush with olive oil, then sprinkle with salt and freshly cracked pepper. Bake for about 10 minutes or until the bread starts to brown and become crisp. Set aside

In a large bowl, cream together the cream cheese, sauerkraut, thousand island dressing, pastrami, and Swiss cheese by hand or using a mixer. Add salt and pepper to taste.

Spoon the mixture into a 10-inch skillet (or any oven safe baking dish). Bake for 10 minutes. Remove from the oven and stir, then return the mixture to the oven for an additional 10 minutes or until bubbly. For a little browning on top of the dip, set your oven to broil. Watch carefully and remove when browned to your liking.

Serve warm with the toasted bread.

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Skillet Reuben Dip | Inspired by Charm

Friends, I had to stop myself from gluttonously downing this entire skillet of deliciousness. My diet almost went out the window. It’s that good! Give it a try and let me know what you think.

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Comments

  • Poppy at

    This looks wonderful! Your cooking and photography skillz are amazing! Thanks for the continued inspiration! XO, Poppy

  • Christine at

    I can’t wait to try this – the reuben is my favorite combination of flavors and also my go-to sandwich! I live in nearby Emporium and have been following your blog for a couple of months now. I was so excited to come across it and have shared your website with all my home-decorating-enthusiast friends. I drive past your beautiful home quite often – it’s such wonderful treat to see the interior through your posts!!

  • Melissa Leach at

    I love Rueben sandwiches! Pinned 🙂

  • Julia D. at

    Oh Boy!, am I ever in trouble with this one….. I just love a Rueben and I will just have to close my drapes so the neighbors can’t see me gorging myself on this beauty. Yummy! Thanks for recipe, I think, and beautiful job on the photos as well.

  • Heather C at

    Think I’ll make for Friday night, sounds yummy, I bet the bread puts it over the top.

  • Theresa Rayner at

    I am so excited to make this! My husband loves Reuben sandwiches! I know what I’m making him for Valentine’s day! Thanks for the recipe!

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