Reuben Dip
Servings: 8 servings
Calories: 388cal
Equipment
Ingredients
- 8 oz cream cheese softened
- 8 oz corned beef chopped
- 1 ½ cups Swiss cheese shredded
- 8 oz sauerkraut 1 can, drained
- ½ cup mayonnaise or sour cream
- ½ cup thousand island dressing or Russian dressing
Instructions
- Preheat oven to 400F. Lightly grease or spray a pie plate or an oven-proof skillet (9-12 inch).
- Combine all ingredients in a bowl and mix well. Spread into prepared pan.
- Bake for 20-25 minutes or until bubbly and golden
- Garnish with chopped parsley and serve immediately with rye chips, crackers, or bread chunks.
Video
Notes
- The cream cheese and mayo are essential for a deliciously creamy base, I wouldn't recommend skipping either of these ingredients. You can, however, substitute the mayo with sour cream. If preferred, you can swap the thousand island dressing with Russian dressing.
- I recommend shredding the Swiss cheese yourself as the pre-bagged variety contains anti-caking agents which prevent it from melting as well. Feel free to substitute the Swiss cheese with mozzarella if you'd like.
- Serve with cocktail rye bread, rye chips, crackers, tortilla chips, celery and other crunchy vegetables.
- This dip is easily made in the crockpot. I would recommend a small 4 qt slow cooker or to double the recipe for a larger crockpot. Place all the ingredients into the slow cooker and cook on high for 1 hour or on low for 2-3 hours. Give it a stir or two throughout the cooking process to avoid it burning on the bottom of the slow cooker.
Nutrition
Serving: 1serving | Calories: 388cal | Carbohydrates: 6g | Protein: 12g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 886mg | Potassium: 207mg | Fiber: 1g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 1mg
