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

Baked Reuben Dip Recipe

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 13-in. x 9-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
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Reviewed Feb. 3, 2014

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

MY REVIEW
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
Reviewed Apr. 26, 2013

"test"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT