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- 2 tablespoons olive oil
- ½ cup onion, diced small
- ¼ cup shallots, diced fine
- ¼ teaspoon crushed celery seed
- ¼ teaspoon crushed caraway seed
- ¼ pound sliced deli corned beef, cut into small pieces
- ¼ pound sliced deli black pastrami or extremely lean red pastrami cut into small pieces
- ½ cup cream (half and half or light cream)
- 8 ounce package cream cheese
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon dill relish
- 1 tablespoon sweet pepper relish
- 1 cup well drained and squeezed sauerkraut
- 2 cups shredded Gruyere Swiss cheese, divided
- ½ cup shredded sharp cheddar cheese
- 12 slices of marble rye or pumpernickel bread
- 6 tablespoons melted butter
- Preheat oven to 375 degrees.
- In a medium skillet over medium heat, sauté onion, shallot, crushed celery seed and crushed caraway seed in olive oil for five minutes. Add two tablespoons of water and cook to evaporate water. Add chopped corned beef, pastrami and cream and cook until almost all of the cream has evaporated, maybe two to three minutes.
- Remove to a medium bowl and add cream cheese and stir to melt and mix the cream cheese in.
- Add mayonnaise, ketchup, both relishes and well drained sauerkraut. Stir to combine and remove from heat
- Reserve ½ cup of the shredded Swiss and mix the remainder into the mix and stir.
- Pour the mixture into a low flat casserole dish.
- Mix the remaining Swiss with the cheddar and top the dish.
- Slice the marble slices into three or four strips each and lay out on a sheet pan (36 to 48 strips). Brush both sides with melted butter.
- Place bread strips and dip into oven and cook for 15 minutes. Remove bread, turn each piece and bake bread and dip an additional 15 minutes.
- Remove dip and bread strips and if necessary, place dip under broiler to brown top. Serve hot dip with the marble rye or pumpernickel crisps.
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