Back to Baked Reuben Dip

Print Options

 
 

Card Sizes

 
 
 
 Print
Baked Reuben Dip Recipe

Baked Reuben Dip Recipe

I love a Reuben sandwich, and this recipe combines all of those flavors into a warm and gooey party dip. —Sylvia Metzler, Chillicothe, Ohio
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:32 servings

Ingredients

  • 1 jar (32 ounces) sauerkraut, rinsed and well drained
  • 10 ounces sliced deli corned beef, chopped
  • 2 cups shredded sharp cheddar cheese
  • 2 cups 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.

Reviews for Baked Reuben Dip

Sort By :

Average Rating
MY REVIEW
KimberlyRL
Reviewed Mar. 25, 2017

"Delcious! Great for gatherings, game day, or anytime..... I used rye biscuits to dip and Thousand Island dressing."

MY REVIEW
fotobydede
Reviewed Feb. 6, 2017

"Loved this. I used pastrami instead of corned beef and thousand island dressing instead of Russian, and halved it as the whole recipe would make a ton. I will definitely make it again!"

MY REVIEW
lbeers
Reviewed Nov. 22, 2016

"OMG.......this dip is awesome but should come with a warning.......it's addictive....lol I also modified using only 1/4 c Mayo and added 8 oz cream cheese and put in a small crock pot. This is a winner and will be my "go to" dip. Thanks for sharing an excellent and easy recipe."

MY REVIEW
lbeers
Reviewed Nov. 22, 2016

"OMG.......this is excellent but should come with a warning...........that it's addictive! Made for a work potluck and huge hit with co-workers. I did make in small crockpot and cut the mayo to 1/4 and added 8 oz of cream cheese per another comment. This is definetly a winner!"

MY REVIEW
magsa
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
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
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
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
Reviewed Feb. 3, 2014

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

MY REVIEW
Blondie50
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."

Loading Image