Reuben Dip is like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey-gooey, cheesy dip!
Ingredients
1lb.diced corned beef
8oz.shredded swiss cheese
114-oz. can sauerkraut, drained very well (place in strainer & press out liquid)
¾c.mayonnaise
¼c.Thousand Island dressing
kosher saltif desired (I don't usually add any salt.)
freshly ground black pepper
Instructions
Preheat oven to 400° F.
In a large bowl, stir all ingredients together with a spatula. Transfer mixture to a serving dish that can be placed in the oven (a large pie pan works great!). Bake for about 20 to 30 minutes, or until dip is bubbling and nicely browned.
Serve with your favorite sturdy crackers. Rye crackers and bagel chips are tasty with this.
This recipe makes a good amount of dip. If you want, split the dip in half between 2 pie pans. When baking them separately, and the dip is more spread out, there’s more surface area of cheese that gets browned. This method creates more of that gooey browned cheese texture on top. Yum!
Notes
Adapted slightly from my friend Meghan Kell's recipe box, originally from her friend "Biz, The Appetizer Queen".
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.