Reuben dip is one of those recipes your guests will be begging for after just one bite. All of the flavors of a classic Reuben sandwich; thinly sliced deli corned beef, tangy sauerkraut and Thousand Island dressing baked together with gooey Swiss cheese. The one and only Triscuit with caraway seeds is the only cracker that will do and not too hard to find in most supermarkets.
Let the deli do the work: You can’t beat freshly sliced corned beef from the deli counter, extra lean and sliced thin, of course.
Do-ahead: Assemble Reuben dip a day or two in advance and pop it in the oven when company comes. That mouthwatering aroma will greet your guests and you’ll be as cool as a cucumber.
Lighten up: Lighten up your Reuben dip by using “lite” versions of cream cheese, Thousand Island dressing and Swiss cheese. That way you can eat twice as much!
Reuben dip
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: A crowd
8 oz. package cream cheese, softened
½ cup Thousand Island salad dressing
¼ pound thinly sliced lean corned beef, chopped
½ cup sauerkraut, drained
1 ¼ cups shredded Swiss cheese (about 5 oz.)
Triscuit crackers: rye with caraway seeds
Preheat oven to 350 degrees. In a medium bowl with a wooden spoon, mix cream cheese and Thousand Island dressing. Gently mix in corned beef, sauerkraut and half of the cheese.
Pour into a baking dish suitable for serving. Sprinkle remaining cheese on top. Bake 20 minutes until bubbly. Serve with Triscuit Rye crackers.
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