Reuben Dip

reuben-dip

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.

Ingredients

  • 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

Directions

  • 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.
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