Reuben Dip

I love Reuben sandwiches so much! I’ve never made one at home but it is definitely my favorite lunch to order when going out to eat. There’s just something so satisfying about that combination of flavors smothered between two pieces of toasty rye bread. Mmmmmm….

I don’t necessarily think it would be difficult to make a Reuben at home, I just like the idea of reserving that treat for special occasions at our favorite deli. Some things should just be kept sacred like that. But I’m not at all against recreating that flavor in different ways at home.

So when the craving for a Reuben hit and I knew we wouldn’t be hitting our favorite spot any time soon, I decided to throw together a Reuben dip. I simply took all the usual ingredients and tossed them together. So simple but so delicious! My husband and I devoured almost half the dip for lunch today. Even though it was a sweltering 93 degrees outside, we couldn’t stop eating this stuff!

Reuben Dip

  • 1/4 – 1/2 lb. sliced deli corned beef, chopped
  • 1 15 oz. can sauerkraut, rinsed and drained
  • 1 c. Thousand Island dressing
  • 1 1/2 c. shredded Swiss cheese
  • 1/4 t. ground black pepper

1. Combine all ingredients together until well blended. Pour into a small casserole dish and bake at 350 degrees for 20-25 minutes, until bubbly. (I bet you could also microwave this for about 10 minutes or so if you prefer.)

I served the dip with some slices of rye bread that I cut into fingers and toasted in the oven for about 10 minutes, until crispy. It was the perfect accompaniment and it eliminates the need to pay for the over-priced cocktail rye bread.

Also, I used bottled Thousand Island dressing but I think I’ll try making a homemade dressing next time. But that’s just because of my preference to use home made whenever possible. The bottled dressing tastes absolutely fine here though and homemade definitely isn’t needed.

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