Prep Time: 25 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 -8 servings
Calories: 462kcal
Rich, creamy and incredibly tasty Reuben dip is best shared with a crowd. Perfect appetizer for every Reuben lover.
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- 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.
- 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.
Calories: 462kcal
Carbohydrates: 11g
Protein: 20g
Fat: 38g
Sugar: 8g
Sodium: 1320mg