This Hot Reuben Dip tastes just like the sandwich. Corned beef, sauerkraut, Thousand Island dressing and Swiss cheese are mixed together and served piping hot – in a hearty dip great for fall and winter entertaining and game days.
Fall is coming and despite current events, I still start thinking about comfort foods – whether we’re talking about weeknight dinners or entertaining.
We still aren’t doing much entertaining – just a few close friends or family members and almost always outside, socially distanced. I long for the day of having friends over to watch a movie or a game on tv, to play a board game, or to just hang out. But alas, it does not look like that’s going to be in the cards for 2020. It sucks, but we are doing our part to keep our family, our friends, our front line workers, and society safe.
I may not be entertaining much, but I’m still playing with new recipes that are worth bookmarking for the day when life returns to normal… whatever that new normal looks like. I made this Mediterranean Baked Feta for Mom’s Night on the porch and it was a big hit. And today’s Hot Reuben Dip I made for my husband and I one evening for a weird snacky dinner. Hot Reuben Dip + Beer Bread. Not the most common of dinners, but it was nice to shake up the dinner routine a bit. All we were missing was a board game.
I didn’t grow up eating Reubens, but over the past couple of years, I’ve come to really enjoy the sandwich. This dip tastes exactly like the sandwich. It’s rich, it’s hearty. I can’t think of a better dip to serve during football season.
- I used a 12-inch cast-iron skillet to bake this, but you could also use a pie dish. I included (affiliate) links to the skillet and pie dish that I prefer.
- Dip can also be made in a slow cooker (on low for about 4 hours) but won’t have the same crusty top.
- The corned beef is what you’d get at the deli counter. I had it cut thick, about 1/4-inch thick – to make it easier to chop at home.
- Serving Suggestions: I like to serve this dip with homemade beer bread but toast points made of white or rye bread would also be delicious and reminiscent of a Reuben Sandwich. Crackers are also a common accompaniment, but be sure to use a sturdy cracker, as this is a heavy dip.
Hot Reuben Dip
This Hot Reuben Dip tastes just like the sandwich. Corned beef, sauerkraut, Thousand Island dressing and Swiss cheese are mixed together and served piping hot - in a hearty dip great for fall and winter entertaining and game days.
- 3 oz. cream cheese softened
- 1 lb. cooked corned beef coarsely chopped (from the deli counter)
- 16 oz. can of sauerkraut rinsed and drained
- 1 c. Thousand Island dressing
- 1 Tbs. prepared horseradish
- 1 tsp. caraway seeds
- 1 - 1 1/2 c. shredded Swiss cheese divided
Preheat oven to 400F.
In a medium bowl, stir together all ingredients except for 1/4 c. Swiss cheese with a wooden spoon. If needed, may use a hand mixer to combine.
Pour into a cast-iron skillet or pie dish. Top with 1/4 c. Shredded Swiss cheese. Bake in preheated oven for 15-20 minutes, until hot and bubbly throughout.
Allow to stand 10 minutes to settle. Serve with bread, toast points, or crackers.
A Books n’ Cooks original.