8 ounces deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed and drained
1 package (8 ounce size) cream cheese, cut into cubes and softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
Combine the corned beef, sauerkraut, cream cheese, Swiss cheese, and salad dressing in the crock pot. Stir gently to combine.
Cover the crock pot and cook on low heat for 2-4 hours or until heated through. Stir once during the cooking time. Add more salad dressing if the dip seems too dry.
Serve with party rye or pumpernickel bread slices or crackers.
Use a mix of light and regular cream cheese for a lighter dip without sacrificing creaminess.
Adding a splash of Worcestershire sauce can bring out the umami flavor of the dip.
Top the dip with toasted breadcrumbs or additional shredded cheese before serving for extra texture and flavor.
If you prefer a spicier dip, add a few dashes of hot sauce or chopped jalapenos.
To make it more nutritious, stir in chopped spinach or artichokes.
Garnish the dip with chopped fresh parsley or green onions before serving.
Stir the dip every so often during cooking to make sure it heats evenly.
Pair the dip with pickles or pickled vegetables on the side for a nice contrast to the rich flavors.
Adjust the thickness of the dip by controlling the amount of Thousand Island dressing you add.
Serve the dip immediately for the best texture, as it may thicken as it cools.
Reuben dip is a warm, cheesy appetizer inspired by the classic Reuben sandwich. It typically combines corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Leftover corned beef is perfect for this dip. It will save you time and add great flavor as it's already cooked and seasoned.
If you can't find sauerkraut, you can substitute with coleslaw mix combined with a bit of vinegar for tang, though the flavor will be slightly different.
If you prefer a different cheese, you can use cheddar or a blend of different cheeses. Just keep in mind that this will change the flavor.
You can prepare the dip mixture ahead of time and refrigerate it. Just reheat in the crock pot or oven until hot and bubbly when you're ready to serve.
The dip is done when it's heated through and the cheeses are melted. Stir and check the temperature to make sure it's warm all the way through.
Freezing is not recommended for this dip since the cream cheese and sour ingredients may separate and change texture when thawed.
It's traditionally enjoyed with party rye or pumpernickel bread, but it also pairs well with crackers, chips, or fresh vegetable sticks.
You can bake the dip in an oven-safe dish at 350 degrees F for about 20-30 minutes, stirring halfway through, until it's hot and bubbly.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
November 9, 2013
Used canned corned beef. Not the most attractive looking dip but it was really tasty.
February 7, 2010
I made it for the super bowl and it was delicious!
January 7, 2010
Turned out great and sooo easy. I did mix the kraut into the dip rather then layering it on top and, since I could not find rye crackers, I added 1/2 tsp. of caraway seeds to give it the rye flavor. A big hit.
I looked everywhere for a Reuben dip recipe and found just the one here. Great recipes! when I ate this at a gathering I knew I would look for the recipe. Thanks!