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Reuben Dip

Scooping up homemade hot baked reuben dip on a rye chip.
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This hot, oven-baked Reuben dip has all the flavors of your favorite sandwich!

Ingredients

Scale
  • 8-ounce block full-fat cream cheese, softened to room temperature
  • 1/2 cup sauerkraut*
  • 1/4 cup of Thousand Island dressing
  • 8 ounces of pastrami or corned beef, chopped into small pieces *
  • 4 ounces of shredded Swiss cheese, divided
  • 1/2 teaspoon caraway seeds (optional)

Instructions

  1. Preheat the oven to 350°F and lightly grease a shallow 1-quart or 1 ½-quart baking dish.
  2. Add the softened cream cheese, sauerkraut, and Thousand Island dressing to a mixing bowl. Stir until fully mixed.
  3. Then, add the chopped meat and half of the shredded Swiss cheese. Stir until combined.
  4. Spread into the prepared baking dish.
  5. Then, top with the remaining Swiss cheese.
  6. Sprinkle with caraway seeds if desired.
  7. Bake at 350°F for 20-25 minutes, until golden and bubbly..

Cool for 5 minutes before serving.

Notes

*Remove excess liquid if your sauerkraut is very watery. I’ve never had this problem

*Get sliced pastrami from the deli or use leftover corned beef from St. Patrick’s Day

  • Store leftovers in the fridge for up to 4 days. Reheat individual servings in the microwave.
  • Use deli turkey if you prefer. I love a turkey reuben!
  • Use regular, full-fat cheeses and dressings.
  • This makes about 4 cups (1 quart) of dip. If you don’t have a small casserole/baking dish, divide the dip between 2 2-cup baking dishes. Or you can use 4 ramekins.

For Dipping

  • Garlic rye chips (my favorite)
  • Crackers like Wheat Thins or Triscuits
  • Homemade crostini
  • Rye toast points
  • Melba toast
  • Cocktail rye bread

Nutrition

Find it online: https://mandiofthemountains.com/reuben-dip/