Reuben Dip
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Reuben Dip
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Baked Reuben Dip combines all the flavors of the classic corned beef sandwich in an easy, cheesy appetizer that satisfies. Serve it in a bread bowl with buttery bread dippers or your favorite crackers. Great for game day or using leftover corned beef after St. Patrick's Day!
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Ingredients
For the Dip
- 8 ounces brick-style cream cheese , softened
- 1/2 cup Russian dressing (see note)
- 3/4 to 1 cup Sauerkraut drained well and pressed/squeezed dry in a towel (see note)
- 1 tablespoon refrigerated prepared horseradish , drained (see note)
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Swiss cheese 4 ounces (see note)
- 1/2 pound cooked corned beef , chopped or shredded into 1/4-inch pieces (see note)
- kosher salt , to taste
- chopped parsley or snipped chives , for garnish
- crackers, bagel, or pretzel chips , for serving
For a Bread Bowl and Dippers (optional)
- 9 inch pumpernickel or rye boule
- 1/4 cup unsalted butter , melted
- 1 teaspoon garlic powder
- Kosher or sea salt , for sprinkling
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Instructions
Mix the Dip
- In a bowl, stir together cream cheese, Russian dressing, sauerkraut, Worcestershire sauce, and horseradish until well combined. Fold in Swiss cheese and corned beef. Season to taste with salt.
To Bake in a Bread Bowl
- Preheat oven to 375 degrees F.
- Slice 1 inch off of the top of the boule. Hollow out the inside of the bread, leaving a 1/2-inch border on the sides and bottom. Save the removed boule top and interior, cutting the bread into 1-1/2 inch-cubes to serve with the dip.
- Place the bread bowl on a baking sheet lined with parchment or foil. Spoon the dip into the bowl, spreading it into the corners. If desired, sprinkle the top with a little bit of extra cheese (don't totally cover it so that the top of the dip can brown.)
- Bake for 25-30 minutes, until the dip is heated through and the edges of the bread bowl are crispy.
- To make the dippers, combine melted butter with garlic powder in a small bowl. Lightly brush the bread pieces with the garlic butter and sprinkle with kosher or sea salt. Add them to the baking sheet during the last 8-10 minutes that the dip is in the oven, until toasted.
To Bake in a Pan
- Preheat oven to 350 degrees F.
- Lightly coat a small, 1-quart baking pan, gratin dish, or skillet with cooking spray. Spread the dip into the prepared pan in an even layer.
- Bake until warmed through and bubbling around the edges, 15-25 minutes, depending on the dimensions and material of your pan. (Wider, shallower baking dishes and cast iron tend to cook more quickly.) Start checking the dip on the early side of the time range so it doesn't overheat (which would cause the oils in the cheese to separate).
To Serve
- Let the dip stand for 3-5 minutes after coming out of the oven. Garnish with parsley and serve hot with bread dippers and/or your favorite crackers.
Notes
- See the Recipe FAQ's above for answers to commonly asked questions about this dip.
- Nutrition Estimate is for the dip only. It does not include bread dippers or crackers.
- Russian Dressing: If you're using my recipe for homemade Russian dressing, make it the night before so the flavor is developed. Since my dressing recipe contains horseradish, adjust the amount of added horseradish in the recipe to taste. If using store-bought, I recommend the Ken's Steakhouse brand. Thousand Island dressing can also be substituted.
- Sauerkraut. I've provided a range on the sauerkraut, as some brands can be tangier and more pungent than others. If you love a tangy and hearty dip, go with a full cup. For a slightly milder tang and creamier textured dip, use 3/4 cup. If the strands of sauerkraut are too long for dipping, roughly chop them before adding them to the dip.
- Prepared Horseradish. Look for a refrigerated version containing horseradish root, vinegar, and salt, such as Kelchner's, Ba-Tampte, or Gold's.
- Corned Beef. Use either leftovers from a corned beef dinner or deli corned beef. Ask the deli to slice it about 1/4-inch thick.
- Swiss Cheese. For the best texture, buy a block of cheese and shred it yourself, rather than using pre-shredded.
Nutrition Information
Show Details
Serving
0.125dip recipe
Calories
201kcal
(10%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
35mg
(12%)
Sodium
817mg
(34%)
Potassium
218mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
163IU
(3%)
Vitamin C
10mg
(11%)
Calcium
229mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 0.125dip recipe | |
| Calories | 201kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 817mg | 34% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 229mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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