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Paddy's Reuben Dip Recipe

Paddy's Reuben Dip Recipe photo by Taste of Home

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"This slow-cooked spread tastes just like the popular Reuben sandwich," assures Mary Jane Kimmes of Hastings, Minnesota. "Even when I double the recipe, I end up with an empty dish."

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Paddy's Reuben Dip Recipe

Prep: 5 min. Cook: 2 hours

Yield: 32 Servings

5 120 125

Ingredients

4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped
1 package (8 ounces) cream cheese, cubed
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Swiss cheese
Rye bread or crackers

Directions

In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. Yield: about 4 cups.

Originally published as Paddy's Reuben Dip in Country Woman March/April 2002, p17

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Reviews for Paddy's Reuben Dip

Paddy's Reuben Dip

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Reviewed on Mar. 17, 2013 by joy cooking

Rinsing sauerkraut gets rid of some of the "sauer". I bought kraut from our local community market, didn't rinse, and the sauerkraut flavor came through very nicely. Took to a party and served with rye Triscuits. Everyone loved it!

Reviewed on Mar. 14, 2013 by vsbell

I do not like sauerkraut either, but you really cannot taste it. I made it exactly as written. Co-Workers gave rave reviews and everyone wanted the recipe which I happily shared with all. Thanks Mary Jane for sharing.

Reviewed on Jan. 05, 2013 by kompers@wi.rr.com

Great for an appetizer or to take to a pot luck. Everyone seems to love it. I hate sauerkraut and you don't even notice it in this recipe!

Reviewed on Sep. 21, 2012 by missalyssa

I made this and served it with rye crackers and thin slices of french bread. We all forgot about the crackers and enjoyed it on the bread! Love this recipe! It was a HUGE hit!

Reviewed on Mar. 17, 2012 by Buckeyebaby

I made this as a triple batch for potluck dinner on Friday the 16th. It was absolutely wonderful. I did not have a single serving left. Everyone rant and raved about it and wanted to know what all was in it and if I would share this recipe with them. Of course I did.

Reviewed on Mar. 17, 2012 by Kat1313

I made this for a St. Pat's party last night. Everyone loved it!! They ate it all! I served it with Melba toast and Wasa light rye crispbread. I had thousand island dressing on the side. The only thing I found weird with this recipe was the rinsing of the sauerkraut, i didn't actually rinse it, just drained it and pressed the excess water out. Very easy to make!

Reviewed on Dec. 10, 2011 by panhandlemama

I have made this several times, always a hit. This year I am going to put it inside a bowl rye bread and have the insides ready to dip.

Reviewed on Mar. 07, 2011 by lafleur

Not crazy about it. Could omit the sour cream & add some Thousand Island, might be an improvement.

Reviewed on Jan. 04, 2011 by waprater

I made this for a New Years party and it was

delicious. I couldn't find corned beef, so I substituted pastrami and it worked out great

Reviewed on Nov. 24, 2010 by moe1229m

5 stars plus, this recipes is awesome...I served it with crackers, little breads and thousand island dressing depending on how ppl wanted to eat it...it was a huge hit!!

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