The beloved sandwich with sauerkraut and corned beef becomes a crowd-pleasing baked dip.
I’ve had it in the homes of my mother, grandmothers, aunts and uncles.
Its asimple lunchtime favorite, and I’ve found that it also transitions into the perfect party dip.
Summer Miller
Plus, of course, more slices of toasted rye bread for scooping everything up.
For the bread,artisan-style bakery loavesor pre-sliced grocery store loaves both work well.
Serve the dip hot with a spoon for scooping, and arrange your toasts alongside.
Summer Miller
Spread evenly into a 2-quart oven-safe dish.
You need about 1 1/4 cups of crumbs; process additional slices of bread as needed.
Melt the butter over medium heat in a medium skillet.
Summer Miller
Add the crumbs and stir to coat.
Continue cooking, stirring occasionally, for 5 to 10 minutes until the crumbs are dry and crisp.
Sprinkle the crumbs evenly over the dip.
Summer Miller
Bake for 25 to 35 minutes until the top is golden and the edges are bubbling.
Lightly butter the remaining slices of rye bread and sprinkle with a bit of kosher salt.
Stack slices on top of one another, and then slice into triangles or rectangles.
Summer Miller
Place a metal cooling rack inside a baking sheet and arrange the bread slices on top.
Remove the dip and the toasts from oven.
Top the dip with minced chives, stick in a spoon, and serve immediately while hot.
Summer Miller
