Hot Reuben Dip

Hot Reuben Dip showcases all the flavors of the famous deli sandwich in one easy appetizer recipe. Scoop up with toasted rye bread pieces to complete the reuben sandwich experience.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (1/2 cup each)

Calories 158kcal

Author Meggan Hill

Ingredients

1 (8 ounce package) cream cheese softened
8 ounces deli corned beef coarsely chopped
1 cup Swiss cheese shredded
1/2 cup sauerkraut drained well
1/4 cup sour cream
1/4 cup Thousand Island salad dressing (see note 3)
Triscuit crackers or rye chips, for serving

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray.
In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips.

Video

Notes

Thousand Island dressing: Make it yourself with 1 cup mayonnaise, ¼ cup minced bread-and-butter pickles, ¼ cup ketchup, 2 teaspoons lemon juice, 1 clove minced garlic, and salt to taste (I like ½ teaspoon). Refrigerate for up to 4 days.
Crackers: If you run out of crackers or are craving flavors more similar to a reuben sandwich, lightly toast rye bread and cut each slice into quarters. Melba rye chips work well too.
Yield: This recipe makes about 4 cups dip, enough for 8 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition