Reuben Dip

All of the flavor of a traditional Reuben sandwich in a warm dip!

Reuben Dip: all of the delicious sandwich taste in a creamy, warm dip

This isn’t a terribly innovative dip, I have seen similar ones around the internet before.  However, I love Reuben sandwiches so much that I had to try my hand at a warm Reuben dip, too.  Who can resist melted Swiss cheese with a creamy corned beef spread?  I know that I sure can’t.  Reuben Dip: all of the delicious sandwich taste in a creamy, warm dipThere seems to be two trains of thought when it comes to Reubens.  Some people use Thousand Island dressing and others use spicy mustard.  I prefer the savory mustard to the sweet of the dressing, so this dip followed along those same lines.   If you like the sweeter Thousand Island version, leave out the mustard and add 1/4 cup of dressing.

If I weren’t gluten free, I’d have served the dip with little rye crisps.  As it was, I opted for corn chips which were completely acceptable.  In fact, I had to tear myself away from the dip before I ate the entire thing in one sitting.  Wowzer!  This was SO good.  It would be a great addition to a game day buffet.   If you aren’t one for sharing your dip with a crowd, divide the dip into ramekins, load it onto a baking sheet  and bake for less time.  That way, everyone can have their own bowl of dip and “double dipping” won’t be an issue.

Reuben Dip
Author: 
 
Ingredients
  • 8 oz corned beef, chopped
  • 1 cup sauerkraut, drained and chopped
  • 8 oz cream cheese, softened
  • 1 Tbsp Dijon mustard
  • 2 cups shredded Swiss cheese
Instructions
  1. In a bowl, mix the cream cheese and mustard.
  2. Stir in the corned beef.
  3. Spread the mixture in the bottom of an 8X8 baking dish.
  4. Top with sauerkraut.
  5. Top with Swiss cheese.
  6. Bake at 350 for 20-25 minutes or until the cheese is bubbly.
  7. Serve with chips or crackers.

 

10 thoughts on “Reuben Dip

  1. We are Reuben fanatics, and this looks absolutely decadent! Definitely a contender for our next party spread. I think I would serve it with those little rye rounds though.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: