For St Patrick’s Day, we Americans all feel the need to have some corned beef and cabbage. Or maybe just a Reuben sandwich. This Reuben dip combines those flavors into a fun dippable form that will quickly become a new favorite!
Many thanks to Chef Cody aka “hamburgerpocket” for sharing his recipe with me.
Think Reuben sandwich, only as a dip:
- Corned beef
- Swiss cheese
- Thousand Island salad dressing
- Cream cheese
- Sour cream
I used deli corned beef for this, which is sliced very thin. But I also see this as an excellent use for leftover corned beef, once your St Patty’s day meal is done!
How to make this Reuben dip
To start, drain the sauerkraut. Set that aside to drain well while you prep everything else. Your cream cheese should be at room temperature but if it’s still not quite soft for mixing, just give it a quick zap (30 seconds or so) in the microwave to warm it up.
In a small bowl, mix the drained sauerkraut with the sliced onion and black pepper and set aside. Adding the onion here helps give a little fresh punch to the sauerkraut.
In a medium bowl, mix the cream cheese with sour cream, salad dressing and corned beef. Then add in the sauerkraut mixture, followed by the shredded Swiss cheese. I like to reserve some of the cheese to top the dip at the end, but you can mix it all in at this step if you’d rather.
Transfer the mix to a greased glass pan – I used a 9-inch pie plate. Bake it for 20 minutes. If you want to “decorate” you can then add the reserved Swiss cheese and/or some chopped corned beef, as preferred, then return to the oven for an additional 5 minutes.
What to serve with this dip
This is the fun part! This dip works with so many “dippables”. Rye crackers are great and what you would expect with the Rueben flavors. I also like it with pretzels and other crackers.
But my favorite? Toast points. Ever heard of them? They are basically crustless pieces of toasted bread, typically cut into triangles. Buy marble rye bread and toast it, then cut into triangles. Spoon some Reuben dip on one and you have yourself a little piece of heaven!
And just like a Reuben sandwich, this stuff is very salty! As much as I’d like to say a Shamrock martini would work, I have to admit, this is a situation where only a beer will do. That’s what makes it perfect pub food, it’s guaranteed to increase beer sales! LOL
This Reuben Dip will very quickly become a game day favorite!
- 8-10 ounces corned beef chopped
- 8 ounces cream cheese softened
- 8 Ounces Swiss cheese shredded (about 2 cups)
- ½ – ¾ cup sauerkraut drained well
- 1 teaspoon black pepper fresh ground
- 1 Small yellow onion sliced very thin
- ⅓ cup Thousand Island Dressing
- ⅓ cup sour cream or mayo
- Preheat the oven to 375 degrees
- Once the sauerkraut is drained place in a small bowl and add onion and pepper. Mix well and set aside.
- Reserve about ½ cup of shredded cheese if desired to add in step 5. Combine the rest of the cheese with all other ingredients in a mixing bowl.
- Place mix into a greased glass baking dish. (I used a 9-inch pie plate)
- Bake for 20 min. The top will look slightly crusted. If desired, add the reserved cheese and/or some additional chopped corned beef to the top, and return to the oven for 5 minutes.
- Enjoy with rye bread chips, crackers or any of your favorite dippable edible vessels
Nutrition values are estimates only, using online calculators. Please verify using your own data.