Hold The Rye! Reuben Dip

• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups whole milk (plus a little extra if necessary), at room temperature
• 1/3 pound Jarlsberg or Swiss cheese, coarsely shredded
• 2 tablespoons sour cream
• 1/4 pound corned beef or pastrami, sliced thick then roughly chopped
• 1 tablespoon spicy brown deli mustard
• 1/4 cup sauerkraut, drained
• salt and pepper to taste
• seeded rye crackers and pickle slices, to serve

1. In a medium pot, melt the butter and when it's foamy, slowly add the flour while whisking to make a roux.
2. Continue cooking the roux on medium-low heat, whisking frequently, until just beginning to turn golden brown, then slowly whisk in the milk.
3. Add the cheese by the handful, continuing to stir until melted and smooth.
4. Remove the mixture from the heat and stir in the sour cream, corned beef, mustard and sauerkraut.
5. Season to taste with salt and pepper.
6. Pour the dip into a bowl, garnish with a little extra corned beef, sauerkraut and a few grinds of pepper.
7. Serve with rye crackers, pickle slices and anything else that needs a little Reuben-fication.

butter, flour, milk, swiss cheese, sour cream, beef, deli mustard, sauerkraut, salt, seeded rye crackers

Taken from www.foodrepublic.com/recipes/hold-the-rye-reuben-dip-recipe/ (may not work)