Reuben Dip
Have you ever had a Reuben Sandwich … warm, cheesy corned beef and sauerkraut stuffed between two slices of rye bread and slathered with Thousand Island dressing? My husband orders a Reuben every time he spots one on the menu. I happen to love them too, but they’re definitely a decadent, once-in-a-while splurge. Well, this is my dip version of the Reuben sandwich (without the dressing): Hot Reuben Dip. It happens to be be an easy Reuben Dip to make. It’s creamy and warm, and it’s delicious served with little pieces of Rye or Pumpernickel cocktail bread or sturdy crackers.
I serve this hot Rueben Dip with pumpernickel cocktail bread when I’m serving it at a party. My family will tell you that they actually prefer to eat it with Ritz crackers! This dip makes a small amount- enough for about 8 generous servings. If you’re wanting to serve it for St. Patrick’s Day (or another party day) for more than a handful of guests, you might consider doubling the recipe. People love this easy Reuben dip. It’s so warm and cheesy and comforting!
It looks pretty delicious, doesn’t it? Maybe you’d like to take a bite or six? I agree. Add a glass of chilled white wine, and I’ve been known to call this “dinner” once in a while! P.S. You can plan to use leftover corned beef for this recipe (like that ever happens!?!)… or you can also use sliced corned beef from the deli. And if you still think you’d really like to add some Thousand Island dressing, it’s perfectly okay to drizzle some on top of the dip (or on individual bites).
Here are a few more Reuben themed recipes you might enjoy:
Reuben Bread Reuben Egg Rolls Grilled Reuben Sandwiches
