A few times a year, I love indulging in a pub Reuben ! A Reuben is definitely an indulgence. It is high in fat and calories and FLAVOR! I am a believer in eating anything and everything you like – in moderation.
I came across this recipe for a Reuben Dip which brings a bit of indulgence to any party. I like the concept of a Reuben being in a dip because you can have a few small “Reubens” and feel satisfied. This dip is great right out of the oven. I like to serve it with rye bread squares – about 2 inches by 2 inches.
You can cook a corned beef or use left over corned beef to make this Reuben dip, but if you don’t want to take the time to cook a corned beef, you can buy corned beef at the deli counter at the supermarket or at a good Jewish deli. This Reuben dip recipe only requires 8 ounces of corned beef, so unless you are planning a corned beef dinner and plan to use the left over for this recipe, it is probably far more economical to buy corned beef at the deli counter.
Give this recipe a try. It is a crowd pleaser and great served with beer.
- 1/2 cup mayonnaise
- 1/2 cup Thousand Island dressing
- 16 ounces sauerkraut, rinsed and squeezed dry
- 8 ounces shredded corned beef
- 16 ounces shredded Swiss cheese
- Preheat oven to 350 degrees
- In a small bowl, combine mayonnaise and dressing
- Spread sauerkraut into a 9×13-inch baking dish
- Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut
- Bake for 20 to 25 minutes.