Hot Reuben Dip
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5.0
1,398 reviews
Excellent
Hot Reuben Dip
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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.
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Ingredients
- 1 (8 ounce package) cream cheese softened
- 8 ounces deli corned beef coarsely chopped (see note 1)
- 1 cup Swiss cheese shredded
- 1/2 cup Sauerkraut drained well (see note 2)
- 1/4 cup sour cream
- 1/4 cup Thousand Island salad dressing (see note 3)
- TRISCUIT Crackers or rye chips, for serving (see note 4)
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.
Equipments used:
Notes
- Corned beef: Deli corned beef is great, and so is leftover St. Patrick's Day corned beef you make yourself (I usually buy deli meat, because this is a dip for year-round enjoyment, not just in March).
- Sauerkraut: Fermented cabbage adds texture, acidity, and flavor. I make my own sauerkraut when I have the chance, but canned works well too.
- Thousand Island dressing: Make it homemade if you want to (it's just mayo, bread and butter pickles, ketchup, lemon juice, and garlic).
- 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: One batch of the recipe makes enough for 8 servings as a snack. We recommend doubling it for a family; you'll want more.
- Make ahead: Prepare the dip in the skillet up to 3 days ahead and store it in the refrigerator until it's time to bake.
- Stove-top method: To save time, mix the the corned beef, sauerkraut, Swiss cheese, cream cheese, sour cream, and Thousand Island dressing in a saucepan on the stove. Cook over medium heat until hot, stirring occasionally so nothing burns on or sticks to the bottom of the pan.
- Slow cooker method: For a hands-off slow and low approach, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, sour cream, and salad dressing in a crockpot and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- Broiler: Start the dip on the stove, transfer to a skillet, then broil until the top of the dip is golden brown.
- Corned beef vs. pastrami: Corned beef and pastrami both come from beef brisket, but different parts of the cut. Pastrami is smoked and usually rubbed with more spices during the process, though. And yes, you can and should make this delicious dip with pastrami, too.
Nutrition Information
Show Details
Serving
1serving
Calories
160kcal
(8%)
Carbohydrates
2g
(1%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
34mg
(11%)
Sodium
518mg
(22%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
163IU
(3%)
Vitamin C
9mg
(10%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 160kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 518mg | 22% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,398 reviews
Excellent
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