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Reuben Dip with Dark Rye Crostini

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appies & Snacks
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Cooking and Beer


  • 5 slices of dark rye bread, quartered
  • 4 oz cream cheese, softened to room temperature
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 2 tsp pickle relish
  • 3/4 cup Swiss cheese, grated
  • 3-4 oz deli corned beef or pastrami, to taste, chopped
  • 1/4 cup + 2 tbsp sauerkraut, drained & rinsed
  • 1/4 cup Gruyere, grated
  • 1 tbsp fresh parsley, chopped (plus more for garnish)


  • Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. 
  • Line a baking sheet with parchment paper. 
  • Place the cut dark rye bread pieces on the baking sheet. Place into the oven and bake for 5-7 minutes, or until crisp. Remove from the oven; set aside.
  • Combine the cream cheese, sour cream, mayonnaise, ketchup, and relish together in a large bowl; mix until creamy and well combined.
  • Add the Swiss cheese, Pastrami, sauerkraut, Gruyere, and fresh parsley; mix until well combined.
  • Pour into prepared baking dish. Place into the oven and bake for 15-20 minutes, or until bubbly.
  • Serve immediately with dark rye crostini. Enjoy.