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Baked Reuben Dip Recipe
Baked Reuben Dip Recipe photo by Taste of Home
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Baked Reuben Dip Recipe

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4.5 18 18
Publisher Photo
I love a Reuben sandwich, and this recipe combines all of its flavors into a great party dip. —Jeffrey Metzler, Chillicothe, Ohio
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:32 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 32 servings

Ingredients

  • 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
  • Rye crackers

Directions

  1. In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers. Yield: 8 cups.
Originally published as Baked Reuben Dip in Taste of Home August/September 2012, p36


Reviews for Baked Reuben Dip

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
magsa 245803
Reviewed Mar. 22, 2016

"Made this for Girl's Night Out. Only change was I cut the sauerkraut in half as I am not a big fan. Lots of great cooks attended and all wanted the recipe. Made mine in a 9x9 casserole dish. Could be made in two smaller dishes and half of it frozen for another time. However, at a gathering of guys and gals, the larger offering would probably be gone in a flash. Great dish and very well received."

MY REVIEW
pschube 233047
Reviewed Sep. 17, 2015

"Yummy! Made with 32 oz bag sauerkraut, 3/4 lb corned beef, 12 oz swiss, no cheddar, 1/2 cup mayo, 1/2 cup sour cream and 1/4 cup thousand island dressing. I will add more corned beef next time, maybe 1 to 1 1/2 lb. Served with Sociables crackers, but will try to find rye Melba toasts or toast my own rye mini bread."

MY REVIEW
delowenstein 125338
Reviewed Mar. 4, 2014

"I prepared this recipe for the first time! I used: 2 round greased 7" foil pans to bake the dip in! I also used: 2 cups of well-rinsed and drained sauerkraut, 8 thinly sliced pieces of pastrami, finely chopped, 2 cups Mozzarella cheese, shredded, 2 cups finely shredded Swiss cheese, 1/4 cup 1000 Island salad dressing, and the 1 tsp. caraway seed! This appetizer should definitely score high-I plan to use it at the hospital for my volunteer stint on Wednesday/Thursday of this week! I bought a loaf of Jewish Rye Bread, a package of Everything Bagels and a package of Rye/Pumpernickel Swirl Bread. as dippers. I also had a deli-style cold cut/deli-style cheese challenge this week on the Cook's Corner for TOH! This dish was PERFECT to use! Thank you, Jeffrey Metzler, for sharing your recipe! I guarantee that I'll be using it again when the time is right! delowenstein"

MY REVIEW
angieact1 212880
Reviewed Feb. 11, 2014

"I made this as a trial run for St. Patrick's Day, and it was delicious! Will make this again!"

MY REVIEW
terik82 114251
Reviewed Feb. 3, 2014

"First time making it and it was a hit!"

MY REVIEW
Blondie50 186714
Reviewed Feb. 1, 2014

"I have made a similar version of this for years. I use an 8 oz. package of cream cheese, and only 1/4 cup of mayonnaise. I put it all in my small crockpot and usually serve with rye crackers, or rye cocktail bread. I never have any leftovers to bring home! The cheddar cheese just adds to the consistency and does not really affect the great reuben taste. If you only use swiss cheese, you get strings of cheese hanging when you try to dip out of it. It is definitely worth trying."

MY REVIEW
Prov5 125337
Reviewed Apr. 26, 2013

"test"

MY REVIEW
td93k2000@att.net 186713
Reviewed Jan. 11, 2013

"So easy and so good!! It was a hit at my brothers and have had MANY requests for this recipe!!"

MY REVIEW
cabotcove 193135
Reviewed Jan. 4, 2013

"This was delicious! I could have made a meal out of this!"

MY REVIEW
lmildenstein 137113
Reviewed Dec. 18, 2012

"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."

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