Reuben Dip
User Reviews
4.7
21 reviews
Excellent
Reuben Dip
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Reuben Dip is a party-friendly rendition of the classic corned beef, Swiss cheese, and sauerkraut sandwich. It's cheesy, savory, and decadent atop rye bread toasts. Whether you whip it up for game day or game night, it's sure to impress!
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Ingredients
- 8 ounces (225 grams) Jarlsberg or Swiss cheese shredded
- 4 ounces (115 grams) cream cheese at room temperature
- ½ cup mayonnaise
- 1 cup (150 grams) drained sauerkraut
- 4 ounces (115 grams) corned beef chopped
- ¼ cup (40 grams) minced dill pickles
- 1 tablespoon Heinz chili sauce or ketchup
- 1 teaspoon caraway seeds lightly crushed in a mortar with a pestle or in a spice grinder
- ¼ teaspoon freshly ground black pepper
- Cocktail rye bread or regular rye bread slices (halved) toasted, for serving
Instructions
- Preheat the oven to 350°F.
- Combine the shredded cheese, cream cheese, and mayonnaise in a medium bowl until smooth. Stir in the sauerkraut, corned beef, pickles, chili sauce, caraway seeds, and pepper until well combined.
- Spread the mixture in an attractive shallow baking dish. (At this point, the dip can be baked immediately or cover and refrigerate for up to 2 days before baking.) Bake until bubbly and lightly browned on top, 30 to 35 minutes. Serve the dip hot with the rye toasts.
Notes
- Use any kind of Swiss cheese or even Jarlsberg cheese here. Just make sure you shred it yourself on the large holes of a box grater. Avoid using pre-shredded cheese, which contains anti-caking agents and won't melt as smoothly in the dip.
- If you can find cocktail rye bread, it will be perfect for serving this Reuben dip! I find it impossible to find, however, so I usually opt for regular sized rye bread, or better yet marble rye. Cut the regular sized slices in half so they are closer in size to cocktail rye, and lightly toast the slices before serving.
- Try using leftover Reuben dip as a filling for the most tremendous grilled cheese sandwich! You'll want to use rye bread of course.
- Variation: Reuben Canapes - For a more polished presentation, spread the dip mixture on about 30 slices of cocktail rye bread (untoasted) and arrange them on two large rimmed baking sheets. Bake in a 300°F oven until the topping is melted and a bit crusty and the bread is toasted, 25 to 30 minutes, rotating the pans halfway through. Garnish the canapes with halved cornichons before serving.
- Adapted from Beer Bites
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Cholesterol
54mg
(18%)
Sodium
628mg
(26%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 628mg | 26% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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