I love dips. That's the truth. I love cold dips, hot dips, creamy dips, chunky dips - you name it and I am there brandishing chip/cracker/veggie/whatever dipping instrument is closest. I could have a party of nothing but dips...maybe someday I will. And this one will be at that party.
This dip has all of the classic and delicious flavors of a Reuben sandwich baked up into a delicious creamy dip. It is seriously like a meal in dip form. Mmmmm.
The deli-favorite mother of this dip (or I guess it would be the father, since it's named Reuben? Sure!) has such a tasty combination of textures and flavors. The corned beef is savory and tender, the sauerkraut adds crunch and tang, and the cheese makes it melty and so gooey good. And you know what? This dip is the SAME WAY! Plus you can munch on it at a party as an appetizer, and whoever heard of serving a Reuben sandwich as an appetizer? No one...that's why they made it a dip.
Note: I was bringing this to a big party, so the quantities I use in these pictures are double what's written in the recipe. Doubling it makes A LOT of dip. Like...probably enough for 25+ people.
Thoroughly drain your sauerkraut and give it a quick chop.
Dice up your corned beef too!
I also might have fed a tiny bit of meat to Charlie...how could I say no to that face!
Shred up your cheeses and reserve a little bit of each for the topping.
Combine all ingredients in a big bowl (except for your reserved cheese), and mix!
Transfer the mixture to a baking dish and top with the reserved cheese. Bake at 350 for about 35 minutes, until cheese is melted and top is golden brown. You can hit it under the broiler for a couple minutes at the end to crisp up the top if you'd like.
Triscuits are the perfect dipping vessel because they're pretty sturdy so you can really dig into the dip, but you can also serve it with cocktail rye bread (so cute and tiny!) or your favorite bread.
Yummy noises await you!
- 28 oz sauerkraut, well-drained & chopped
- 1/2 lb sliced corned beef (from the deli), chopped
- 8 oz Swiss cheese, shredded
- 4 oz cheddar cheese, shredded
- 3/4 cup light mayo
- 1 Tbsp yellow mustard
- Triscuits, for serving
Combine all ingredients in a large mixing bowl. Pour into a baking dish coated with nonstick spray.
Bake at 350 for about 35 minutes, until cheese is melted and top is golden brown. If desired, broil for a couple minutes at the end to crisp up the top. Serve with Triscuits.
To keep it totally gluten-free, serve with your favorite gluten-free crackers instead of Triscuits.