Corned Beef Reuben Dip
This dip is like a deconstructed Reuben sandwich with corned beef, a tangy sauce, sauerkraut, Swiss cheese and crusty rye bread for dipping. Serve it with pickle slices! What respectable deli serves a Reuben without a pickle?
Sally Roeckell
Sally Roeckell
Recipe - Heinen's of Rocky River
Corned Beef Reuben Dip
Prep Time10 Minutes
Servings10
Cook Time30 Minutes
Ingredients
14 oz. sauerkraut, drained
1/4 cup mayonnaise
8 oz. Terrapin Ridge Farms roasted garlic horseradish dip
2 cups Swiss cheese, shredded (or a combination of swiss and gruyère cheese)
4 oz. corned beef, chopped
One rye loaf, optional
Chopped parsley, optional
Directions
- Mix first 5 ingredients together and bake in a covered dish at 350°F for 15–20 minutes. Uncover and continue baking for 10–15 minutes. Serve with crackers or corn chips.
- Top with chopped parsley, if desired.
- If desired, scoop the cooked dip into a hallowed load of rye bread and top with a bit more shredded cheese. Heat under the broiler until cheese is melted.
10 minutes
Prep Time
30 minutes
Cook Time
10
Servings
Directions
- Mix first 5 ingredients together and bake in a covered dish at 350°F for 15–20 minutes. Uncover and continue baking for 10–15 minutes. Serve with crackers or corn chips.
- Top with chopped parsley, if desired.
- If desired, scoop the cooked dip into a hallowed load of rye bread and top with a bit more shredded cheese. Heat under the broiler until cheese is melted.
