Party dips are the unsung heroes of game day or any party you may be having. It gets the party started. They keep people happy before the big food arrives, and they satisfy both kids and adults.
The first dip I’m presenting is this Baked Reuben Dip. If you’re a lover of a delicious Reuben sandwich this will satisfy all your senses. Pastrami or corned beef, sauerkraut, Swiss and Gruyere cheese, thousand island dressing with a few other things.
What’s nice about this dip is that you can bake it then keep it warm in a mini slow cooker or crock pot if need be, but chances are once you place that hot bubbly baking dish in front of your guests, it will be devoured pretty quick, so make enough.
And if you so happen to have leftovers it warms up perfectly the next day.
Toasted cocktail rye, rye crackers, crispy bagel chips and even pretzel bites are the perfect vehicle for scooping!
It’s thick , delicious and gooey and smells like you walked inside your favorite deli!
The next dip presented is Homemade French Onion Dip with caramelized onions. Anything you would buy in a store does not compare with making this dip homemade, and it’s so simple!
It’s rich and savory and it has a real depth of flavor and mellow sweetness from the caramelized onions.
Low and slow is the key as the onions are the main event and you want them to be soft and golden.
Serve it chilled with plain but ridged potato chips for stability, a favorite cracker or even cut veggies. This is the kind of dip your guests will hover over and if you do have leftovers no problem, it lasts for days in the fridge.
Serve these impressive dips at your next gathering you won’t be disappointed!
- BAKED REUBEN DIP INGREDIENTS
- 1 8 oz. cream cheese, softened
- 1 lb. deli sliced corned beef or pastrami, cut into 1 inch pieces
- 1 cup drained sauerkraut, drained and squeezed dry
- 8 oz. of shredded Gruyere or Swiss cheese
- 2 Tbl. sour cream
- 2 Tbl. mayonnaise
- ½ cup of thousand Island dressing
- 1 teaspoon Dijon mustard
- a pinch of cayenne pepper
- ½ teaspoon of black pepper
- parsley for garnish
- HOMEMADE FRENCH ONION DIP INGREDIENTS
- 3 Tbl. butter
- 3 white or yellow onions, diced
- pinch of salt and pepper
- ½ teaspoon, onion powder
- pinch of cayenne pepper
- 4 oz. cold cream cheese
- ¼ cup, mayonnaise
- ½ cup full fat sour cream
- parsley or chives for garnish
- BAKED REUBEN DIP
- Pre-heat oven to 400 degrees.
- Mix all ingredients above into a large bowl, mix thoroughly with a spoon until all is well combined.
- Transfer mixture to a baking dish. Spread evenly all over and smooth out the top.
- Bake until bubbly and browned. 25 to 30 minutes, cool slightly before serving.
- Garnish with parsley
- Serve with bagel chips, rye crackers or toasted cocktail rye bread.
- HOMEMADE FRENCH ONION DIP
- Melt the butter in a pan over medium heat.
- Add the onions, onion powder, cayenne and pepper. stir til combined.
- Reduce heat to medium/low and cook down the onions till soft, golden, and caramelized, about 20-25 minutes, remove and let them cool down.
- Place the cream cheese, sour cream and mayo in a bowl, mix until smooth.
- Add the cooled down caramelized onions. Mix until combined.
- Refrigerate at least 2 hours or even overnight.
- Serve at room temp, garnish with chopped parsley or chives.
- Serve with crinkle cut sturdy plain potato chips.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
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