Reuben Dip
This Reuben Dip has layers of corned beef and sauerkraut is the perfect appetizer for St. Patrick’s Day. I know that this cheesy dip isn’t for everyone, but if you love corned beef and sauerkraut you will love this. Reuben lovers will go crazy for this delicious dip that taste like a traditional Reuben sandwich in dip form.
REUBEN DIP RECIPE
Thanksgiving and Christmas are holidays that are always filled with classic recipe that I look forward to all year long. St. Patrick’s Day, on the other hand, has always left me wanting in the food department.
I’ve never been too excited about corned beef and sauerkraut but I try to keep an open mind about food. My husband is obsessed with Reuben sandwiches so when I saw this dip I thought it was a sure bet to earn some points with my hubby.
You can eat this for game day or just as an appetizer for your next gathering.
INGREDIENTS LIST
Here are the main components of a Reuben sandwich.
- CORNED BEEF – you can buy corned beef deli meat at the deli counter or make your own Corned Beef.
- SAUERKRAUT – All it is is fermented cabbage which adds flavor and acidity.
- SWISS CHEESE
- SOUR CREAM –
- THOUSAND ISLAND DRESSING
- SLICES OF RYE BREAD – you could also use butter crackers, rye crackers, or pita chips
HOW TO MAKE THIS KETO
Use a no-sugar Thousand Island dressing like Walden Farms (found at grocery store or Amazon) and eat with pork rinds, celery, or cucumber slices.
MORE ST. PATRICK’S DAY RECIPES:
Reuben Dip
Ingredients
- 8 ounces cream cheese, softened
- 8 ounces deli sliced corned beef, chopped
- 1 cup shredded Swiss cheese
- ½ cup well drained sauerkraut
- 1/4 cup Thousand Island dressing, (Russian dressing can be substituted)
- 1/4 cup sour cream
- cocktail rye bread cut into squares, crackers, celery, or cucumber slices for dipping
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, mix together all the ingredients. If your ingredients aren't soft you can make this easier by microwaving it in 30 second increments. Spread in a pie plate or other baking dish.
- Bake for about 15 minutes, or until bubbly around the edges. If you want the cheese to have those golden spots, turn the broiler on for a few minutes at the end. Serve with cocktail rye bread cut into squares, crackers, celery, or cucumber slices for dipping.
Has anyone done this recipe in a crock pot? Thinking of adding ingredients and then warming up in the crock pot. What size crock pot would you suggest?
I think a small 4 quart crockpot would work the best!
I made this today for our church supper and it was a HUGE hit! There was barely any left and I doubled the recipe!! I couldn’t find any cocktail rye so I used fresh Rye, sliced it in dipping size and lightly toasted it while the dip was baking. This will surely be on my March recipe list from now on!
Yay. Glad you loved it!
nous en france on a le corne beef mais en boite donc je ferais cette rectte avec comme j adore le corné beef et la choucroute donc les deux sa dois etre une merveille
You know, here in Ireland, we don’t have corned beef and cabbage on Paddy’s Day. We have normal dinner, maybe a Sunday roast (beef or ham), or if we’re lazy, fish and chips from the chipper.
This is after the really long walk, of course. Paddy’s Day is for really long walks.
I made this today and loved it! Thanks again for sharing! Linked you here http://damegoodeats.blogspot.com/2011/03/hot-reuben-dip.html
I make this same dip and love it!!!
Beauty is in the eye of the beholder…and that looks amazing!
Hot dips are the best! Great recipe.
This is different. I made Reuben sandwiches recently but this may have to be next recipe when Reuben’s are requested!
So this just moved to the top of my to bake/cook list! I love dips and am always looking for different ones…and I’m crazy and actually love sauerkraut and all things ugly 🙂 thanks for sharing!
<3 DameGoodEats
This sounds fabulous ~ my favorite sandwich in a dip!
Jo