Rich, creamy and incredibly tasty Reuben dip is best shared with a crowd. Perfect appetizer for every Reuben lover.
My husband gets excited about corned beef this time of year, every year. The man loves the stuff and stocks up on corned beef like he’s preparing for apocalypse. And frankly, I don’t mind it. After all, I love a good Reuben sandwich.
And since March is all about parties, St. Patrick’s Day, basketball games, you name it, I thought it’s the perfect time to share my favorite Reuben dip recipe. This dip has everything that every good Reuben sandwich has: good corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
I just started drooling as I type this. I love me some Reuben sandwich!
Just a few notes about this recipe:
We’re adding cream cheese for the creamy texture, and just a little bit of mozzarella cheese for a beautiful stretchy topping, but that’s totally optional. Be careful, too much mozzarella creates overpowering thick layer that takes away from the actual Reuben dip.
As always, I recommend to grate a block of cheese for this dip, or in any recipe really. The pre-shredded cheese is tossed with anti-clumping additives that just don’t taste good. Ok, you don’t really taste those additives, but they do affect the taste of the pre-shredded cheese. You get the idea…
And for the authentic Reuben sandwich experience, serve this dip with some rye bread (I like it toasted), or rye crisps. Together they are simply irresistible, just like the sandwich!
- 8 oz 240ml Thousand Island dressing
- 4 oz 110gr cream cheese, softened
- 1 tablespoon Dijon mustard
- 8 oz 230gr cooked corned beef, chopped
- 2 cups 300gr drained sauerkraut
- 8 oz 230gr Swiss cheese, grated
- 2 oz 60gr mozzarella cheese, grated
- Rye bread or rye crisps for serving
- Preheat the oven to 350°F (175°C).
- Squeeze the drained sauerkraut well to remove as much liquid as possible. After squeezing all the water out, you should get about 1 cup of sauerkraut.
- In a medium bowl, mix together Thousand Island dressing, cream cheese and Dijon mustard.
- In 8×8-in (20x20cm) baking dish, combine corned beef, sauerkraut, Swiss cheese, reserving about ¼ cup for topping, and the sauce. Spread the mixture evenly.
- Sprinkle reserved Swiss cheese and then mozzarella cheese on top.
- Bake for 25-30 minutes, or until the dip is warmed through.
- Cool slightly and serve warm with rye bread slices, or rye crisps.
Tips & Notes:
- This dip can be prepared through step 5 a day in advance. Tightly cover with plastic wrap and refrigerate until ready to bake. Refrigerated dip should be baked about 5 minutes longer.
This recipe was originally published on March 9th, 2015.