Reuben Dip
Starring corned beef, Swiss cheese, and sauerkraut, this Reuben Dip features all the classic flavors of a Reuben sandwich, in a creamy, cheesy, delicious dip!
Servings: 16
Ingredients
- 8 ounces cream cheese softened to room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise or plain Greek yogurt
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons dill pickle relish
- 1½ cups shredded Gruyere or Swiss cheese divided
- ¼ pound thickly sliced corned beef chopped
- ¾ cup sauerkraut drained and rinsed
Instructions
- Preheat your oven to 350℉ (175℃) and lightly grease a 2-quart or 9x13 baking dish.
- Add the cream cheese, sour cream, mayonnaise, ketchup, and Dijon to a medium mixing bowl. Using a handheld mixer at medium speed, beat the mixture together until smooth.
- To the cream cheese mixture, add the relish, 1 cup of the shredded Swiss cheese, diced corned beef, and drained sauerkraut. Stir to combine thoroughly.
- Pour the mixture into the prepared baking dish, spreading out the dip evenly. Top with the remaining ½ cup shredded cheese.
- Bake for 20-22 minutes, or until the dip is warmed through and bubbly and the cheese is melted.
- Sprinkle with freshly chopped parsley if desired and serve warm with crackers, rye chips, or toasted rye bread.
Notes
Do NOT use Fat-Free Cream Cheese or Sour Cream: Fat-free products have added stabilizers and can separate when baked.
Corned Beef: Use deli or leftover corned beef, cut into bite-size cubes.
Crockpot Reuben Dip: Combine cream cheese with sour cream, mayonnaise, ketchup, and mustard in base of a greased slow cooker. Fold in corned beef, relish, sauerkraut, and ALL of the swiss cheese. Cover the slow cooker and cook on low for 3-4 hours, stirring halfway through.
Leftovers: Store any leftover Reuben Dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to serve.
Make-Ahead Instructions: Prepare Reuben Dip up to baking, being sure to assemble the dip in an oven-safe baking dish. Cover with plastic wrap and refrigerate for up to 3 days. When ready to serve, remove the baking dish from the refrigerator while the oven preheats. Bake at 350 degrees F for 25-30 minutes, or until warmed through and bubbly.
Nutrition
Calories: 115kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 289mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg
