Hot Rueben Dip

a hand holding a cracker dipping it into a Reuben dip with melted cheese.

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5 from 1 vote

Everything you love about this classic dip, but in delicious dip form!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings 1/2 cups

Calories 470kcal

Author Tracy

Equipment

mixing bowls
baking dish 2 quart

Ingredients

2 cups cooked corned beef diced, 8.5 oz
8 oz cream cheese
1 tablespoon Dijon mustard
2/3 - 3/4 cup Russian dressing divided
1 cup sauerkraut drained, 6.15 oz
3 teaspoons caraway seeds
8 oz Swiss cheese sliced, 8-10 slices

Instructions

Preheat Oven: Preheat oven to 375℉.
Prep Filling: Soften the cream cheese by adding it to a medium-sized bowl and microwaving it for 30-45 seconds. Add 1/3 of a cup of the Russian dressing, sauerkraut, corned beef, caraway seeds, and Dijon mustard to the bowl and mix well.
Layer Dip: In a 2 qt baking dish, add 1/2 of the filling mixture to the bottom of the dish (it's ok if it does not completely cover the bottom of the dish). Then add a layer of the sliced Swiss cheese (4-5 slices) and the rest of the Russian dressing on top of the cheese. Smooth the dressing to a thin, even layer. Add the remaining filling mixture, and then top with the rest of the Swiss cheese.
Bake: Cover the baking dish with aluminum foil and add it to the center rack of the oven. Bake covered for 15 minutes. Remove foil and bake for another 15 minutes until the cheese is slightly browned and bubbly.
Serve and Enjoy! Serve with your favorite crackers, chips, or with rye bread toast points.

Notes

Storage

Store leftovers in the fridge in and airtight containers for up to 3 days.

Serve it With

Triscuits, Rye Chips, Bagel chips, Rye Bread toast points, or our Rye Crackers (with just salt, not the everything bagel seasoning), or these Light Rye Crackers.

Sustitutions

Russian Dressing: We highly recommend making your own, but Thousand Island will also work.

Swiss Cheese: While Swiss is the most traditional for a Reuben, you can also use Mozzarella, Gouda, or Provolone.

Nutrition