Baked Reuben Dip - How to Make Hot Reuben Dip - Football Food

hello this is chef john from foodwishes.com with baked reuben dip that's right you know what they say if it makes a great sandwich it'll make a great dip well actually they didn't say that i said that but i really do believe it to be true especially when it comes to the venerable reuben sandwich plus the big game is right around the corner so i wanted to show you a nice hot bake dip with which to make the people that brought cold dips feel inadequate i'm looking at you mr cauliflower hummus but anyway let's go ahead and get started with the meat so for this we're going to need one pound of sliced corned beef or in my case pastrami all right corned beef is more traditional and i believe the original reuben meat but personally i do prefer the extra flavor that the pastrami provides so obviously that'll be up to you you're the freak nasty of the dip so you pick but you can't really go wrong with either choice but regardless of which one you use we're going to prep it the same way we'll just wad up a bunch of slices and cut it across one way and then turn it and cut it across the other into i don't know about one inch pieces and by the way i mentioned we're using a pound of meat here which is literally twice as much that's called for and you're leading internet recipes for this and i only mentioned that to brag but also if you want at your party you could describe this as high protein okay and then once our meat's chopped up we will add that to a bowl containing the base for almost every hot baked dip cream cheese and please use the real stuff i don't want you using that reduced fat stuff and if you do trust me i'll hear about it so we'll add our meat to a half pound of cream cheese at which point we can introduce our sauerkraut which has been drained rinsed and squeezed very thoroughly to remove any excess moisture you see how that sauerkraut looks dry that's because it's not wet so you really do want to squeeze out any excess water because you don't want that in your dip and then in addition to that we're also going to want to add some mayonnaise as well as some sour cream and ketchup and mustard and yes i use the spoon with a ketchup on it to get my mustard which is not the best technique but since i already did it i'll do it again and then we're also going to toss in a little bit of sweet pickle relish and by the way if you made our bread and butter pickles and have those in the back your fridge just dice those up they would work perfect here and then after the relish i'm going to go ahead and give this a few dashes of worcestershire sauce nailed it and then we'll also do some freshly ground black pepper as well as a nice big pinch of cayenne oh yeah it's back baby seriously i get emails if i go two videos in a row without using cayenne it's crazy and yet kind of sweet but anyway a little bit of cayenne and then we could add the last ingredient the cheese so i'm going to toss in half a pound of grated swiss cheese and by the way when i said swiss i did the air quotes because i don't want you just using any old regular commercial swiss cheese i want you to use what i used which you will see on the blog with the rest of the ingredients and then what we'll do is we'll grab a normally sized wooden spoon and mix this until thoroughly combined oh and in case you're wondering no we didn't forget the salt there's already enough sodium in this to start a small country but anyway like i said we'll take a spoon and mix this up which is going to take a few minutes which is why i'm going to edit this down to just a few seconds because let's face it watching someone mix up a dip with a wooden spoon is just not that interesting although you know what maybe from the side it would be more interesting nope still not interesting hey we tried but anyway we're going to keep at it until it's thoroughly mixed at which point we can transfer that into some kind of oven-proof baking dish and we will use the back of our spoon to kind of spread that out pressing it down making sure it's all evenly distributed and then once that's been accomplished what i'm going to do is switch to a fork because i don't want the surface to remain smooth i want some nooks and i want some crannies so i'm going to do is go over the surface with the tip of a fork to kind of roughen it up a little bit and not only is that going to be for appearance but it's also going to create more surface area which means those strands of sauerkraut on the surface are going to brown up even better and i will explain why that's important later so we will fork that surface and fork it good and once that's been accomplished this is ready to bake so let's go ahead and transfer that into the center of a 400 degree oven for about 25-30 minutes or so or until bubbling and beautifully browned check it out that looks incredible and incredibly hot so yes we do have to let this cool down a little before we serve it i'd say at least 10 or 15 minutes i mean if you serve it immediately it's just gonna be a little too soupy not to mention to quote my friend ralph it'll taste like burning oh and one pro tip while you're waiting for this to cool if you put a few drops of water on a paper towel you could easily clean off those burned on smudges just makes it look a little nicer but please be careful if you're going to burn yourself skip that step but anyway like i said we're going to let that cool for about 15 minutes or so at which point we can serve that up preferably next to some kind of pickles and of course some bread or crackers obviously things like toasted rye would work perfectly personally i happen to have some seeded pumpernickel crackers around so that's what i used and remember when i was forking the top and i mentioned it was to increase the surface area so the sauerkraut would brown a little better that's because there's something about browned fermented vegetables that have the most incredibly delicious savory flavor and i don't know chemically exactly what happens but it is incredibly tasty oh yeah you people that have had kimchi fried rice know what i'm talking about but anyway that little bit of brown sauerkraut is just one reason this is so so good and of course all that delicious deli meat and half a pound of melted cheese don't hurt so anyway that's it baked reuben dip just an absolutely delicious and beautiful monument to temporarily not carrying what we eat which by the way is why we just eat this once a year without regrets repeat no regrets so i really do hope you give this a try soon head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy you

Channel: Food Wishes

Views: 360,584

Keywords: Reuben Dip, Baked, Reuben, Football, Super Bowl, party, snacks, chef, john, foodwishes, dip, dips, cheese, corned beef, recipe, cooking, food

Id: VxRFksUEHbA

Length: 5min 58sec (358 seconds)

Published: Fri Jan 29 2016