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    Home » appetizer » Rueben Dip

    Published: Jul 20, 2011 | Modified: Apr 4, 2018 | Author: Amanda Livesay

    Rueben Dip

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    I promised this recipe weeks ago, didn’t I? Whoops! I had completely forgotten about it until I started going through pictures. I hope you’ll forgive me!

    So rueben dip? How weird, right? It’s exactly like the sandwich (and I know you love the sandwich) but in dip form. Seriously, corned beef, sauerkraut, thousand island, Swiss cheese! Does it get any better?

    I have to tell you that this dip is not pretty. I was pretty appalled when a friend walked into my kitchen as I was mixing up this bright orange mess and tearing up corned beef to throw in! It was so worth my embarrassment though – I had it for breakfast the next morning! Oh yes, that good.

    I served it with those little toast rounds and some pretzel crisps, both were delicious but the toast rounds were perfect with it!

    Rueben Dip

    • 8 ounces cream cheese (softened)
    • 1 ½ cups 6 ounces shredded Swiss cheese
    • 4 ounces deli sliced corned beef (chopped)
    • ½ cup Thousand Island dressing
    • ½ cup drained sauerkraut
    1. Preheat oven to 400F.
    2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
    3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot.

    « Baked French Toast with Pralines
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    Reader Interactions

    Comments

    1. Jenny @ Savour the Senses says

      July 23, 2011 at 3:39 am

      This is such a good idea! Now I need to make a reason to make dip, party time?

      Reply
    2. sapir says

      July 21, 2011 at 5:09 am

      wow! can it be any better?!?!

      Reply
    3. Kathleen says

      July 20, 2011 at 10:40 pm

      This sounds like a killer dip!

      Reply
    4. Maggie @ A Bitchin' Kitchen says

      July 20, 2011 at 5:56 pm

      This looks so good! Reubens are one of my favorite sandwiches. I bet this would be good served on those miniature rye bread slices too!

      Reply
    5. Michelle @ Brown Eyed Baker says

      July 20, 2011 at 5:49 pm

      I’m so glad you loved this dip! I am not even a fan of sauerkraut, but when I had this for the first time at a friend’s party, I couldn’t stop eating it, so addicting!

      Reply
    6. veronica gantley says

      July 20, 2011 at 5:11 pm

      Wow what a great appetizer for a party. I bookmarked it to make later.

      Reply
    7. Katrina @ In Katrina's Kitchen says

      July 20, 2011 at 2:37 pm

      Mmm Reuben for breakfast. Mmmmm

      Reply
    8. Beth says

      July 20, 2011 at 11:34 am

      Anything made with sauerkraut is good with me! It’s the most under-appreciated condiment on the planet.

      Reply
    9. d.liff @ yelleBELLYboo says

      July 20, 2011 at 9:55 am

      Oh man. I love rubens, this looks DELICIOUS.

      Reply
    10. Pam @ From Apples To Zucchini says

      July 20, 2011 at 8:09 am

      oooh – I have been wanting to make this forever! I am totally going to have to give in now!

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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