Reuben sandwiches, as I have mentioned before, are a favorite of my husbands. So I have made quite a few meals inspired by this cheesy, creamy sandwich including this Baked Reuben Dip. We had this for dinner tonight and served it with toasted rye bread. It was rich and delicious and the perfect warm comfort food!
Here are a couple of my other Reuben inspired meals on the blog:
Baked Reuben Dip
Ingredients
- 1/2 lb deli sliced corned beef roughly chopped
- 8 ounces creamed cheese softened and cubed
- 1 1/2 cups sauerkraut drained, rinsed, and pressed dry
- 3/4 cup 1000 Island dressing
- 10 slices Swiss cheese
- Cocktail Rye bread lightly toasted, for dipping
Instructions
- Preheat oven to 400 degrees.
- Separate 6 slices of Swiss cheese and slice into cubes.
- Add cubed Swiss cheese, cream cheese, corned beef, 1/2 cup 1000 Island, and sauerkraut to a large bowl and mix until combined.
- Spread into a 8 or 9 inch pie plate.
- Drizzle on top the remaining 1/4 cup 1000 Island dressing.
- Lay 4 slices of Swiss cheese on top of the dip.
- Bake for 15 minutes until bubbly and browned.
- Serve hot with toasted cocktail bread slices for dipping.
Notes
Adapted from: http://www.the-girl-who-ate-everything.com
Add cream cheese, corned beef, 1/2 cup 1000 Island, and sauerkraut to a large bowl and mix until combined.
Separate 6 slices of Swiss cheese and slice into cubes.
Add chopped cheese to the bowl and mix well.
Spread into a 8 or 9 inch pie plate.
Drizzle on top the remaining 1/4 cup 1000 Island dressing.
Drizzle on top the remaining 1/4 cup 1000 Island dressing.
How amazing does this look?!
Time to add cheese!
Lay 4 slices of Swiss cheese on top of the dip.
Bake at 400 degrees for 15 minutes until melted and warmed throughout.
I like to use Rye for dipping for pretzels, French Bread, and crackers are good too.
Lightly toast slices of cocktail Rye bread.
Remove the dip from the oven and serve bubbly hot with toasted bread on the side for dipping.
The perfect St Paddy’s Day inspired meal!
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