- 1 jar (32 ounces) sauerkraut, rinsed and well drained
- 10 ounces sliced deli corned beef, chopped
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 cups (8 ounces) shredded Swiss cheese
- 1 cup mayonnaise
- 1/4 cup Russian salad dressing
- 1 teaspoon caraway seeds, optional
- Keebler® Toasteds® Crackers
- In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers. Yield: 8 cups.
Reviews for Baked Reuben Dip(12)
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So easy and so good!! It was a hit at my brothers and have had MANY requests for this recipe!!
This was delicious! I could have made a meal out of this!
I have made this for a few events and at each, it is a hit. I do add a full pound of meat to the recipe based on my brother in law's suggestion! I have also served with with freanch bread I had leftover from another meal and triscuits. I think any hearty cracker or bread will do. I have trouble finding the rye crackers. Next time, I may try serving with toasted/butter rye bread.
I have ordered many, many, many reubens and never once was it served with cheddar cheese. This totally ruined it for me.
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