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!
- 8 ounces cream cheese softened
- 1 1/2 cups 6 ounces shredded Swiss cheese
- 4 ounces deli sliced corned beef chopped
- 1/2 cup Thousand Island dressing
- 1/2 cup drained sauerkraut
Preheat oven to 400F.
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 1/2 cup of Swiss cheese.
Bake for about 15 minutes, or until bubbly around the edges. Serve hot.