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Hot Reuben Dip4

I’ve been playing around lately with new ideas for dips.  We took a Crab Rangoon and turned it inside out, creating a creamy crab dip with Wonton Chips on the side.  This Hot Reuben Dip is made with that kind of twist in mind.  Take the yummy ingredients that make The Classic Reuben Sandwich so popular and serve it with Jewish rye Party bread.  One more easy crowd pleasing recipe to add to your next finger food spread.

Hot Reuben Dip1

One pound of deli sliced corned beef (then diced), 8 ounces shredded Swiss cheese, one 16-ounce pouch of sauerkraut (or 14-ounce can) well drained, 3/4 cup mayonnaise, 1/4 cup ketchup, 1 Tbl. horseradish, 1 tsp. Worcestershire sauce, salt & pepper.  That’s it.  Mix it all up, pour it into a casserole dish and bake it at 400 degrees for 20 minutes.

Hot Reuben Dip2

Set this Hot Reuben Dip out with an assortment of cold beverages and you’ve got yourself a room full of happy.

Hot Reuben Dip

Hot Reuben Dip5

Hot Reuben Dip
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 pound deli-sliced corned beef, cubed
  • 1 8-ounce block Swiss cheese, shredded
  • 1 16-ounce pouch or 14-ounce can sauerkraut, drained well
  • ¾ cup mayonnaise
  • ¼ cup ketchup
  • 1 Tbl. prepared Horseradish
  • 1 tsp. Worcestershire sauce
  • ½ tsp. freshly ground black pepper
  • salt to taste
To serve...
  • 1 sleeve Jewish rye party bread.
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a medium bowl and mix well. Pour into a 1½ quart casserole dish and bake for 20 minutes.
  3. Serve with Jewish rye party bread.

 

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