Layered Reuben Dip Recipes

BAKED REUBEN DIP

Steps:

• In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers.

HOT BAKED REUBEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
• Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
• Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

LAYERED REUBEN DIP

Steps:

• Preheat oven to 350 degrees.
• Combine Thousand Island dressing and mayonnaise.
• In an ungreased pie plate layer sauerkraut, half the swiss cheese, the corned beef and Thousand Island mixture in that order. To the reserved half of the cheese add the green onions and sprinkle over top.
• Bake 15 to 20 minutes until bubbly. Serve with crackers.

FIVE-LAYER REUBEN DIP

Steps:

• Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.
• Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.
• Add the corned beef to the food processor and pulse until coarsely chopped.
• Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
• Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips.
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• From Food Network Kitchens

REUBEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine mayonnaise and dressing.
• Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
• Bake for 20 to 25 minutes.

HOT REUBEN DIP

Steps:

• In a bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1-qt. baking dish. Cover and bake at 375° for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers.

HOT REUBEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine mayonnaise and dressing.
• Spread sauerkraut into a 9x13-inch baking dish.
• Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
• Bake for 20 to 25 minutes.
• Serve in a hollowed out rye bowl and/or with crackers and bite-sized bits of rye bread.