Tell me I’m not the only one who grew up on those mini cocktail rye breads at holiday gatherings. You know the ones — they’re square-shaped and, well, mini and they perform like champs when it comes to bringing spinach dip from the bowl to your mouth. Sometimes they also make fun lil’ cucumber sammies. I love ’em.
I love them so much, in fact, that I fear the day when I will need them for a party and they will be all out at the grocery store (which probably will never happen, because I always see stacks and stacks of them by the deli counter, BUT STILL); or the day when I have a craving for them but there’s a blizzard outside (may it never be again this winter, though); or, more likely, when I’m too lazy to put on real clothes and walk out the door but I still want the cocktail rye bread yum yums.
This is my brain on pregnant.
Anyway, that’s how this homemade cocktail rye bread came to be. And the reuben dip is a bonus recipe because, well, what good is cocktail rye bread without a dip? You’re welcome.31