Best 8 Hot Reuben Dip Recipes

HOT REUBEN DIP

Steps:

• In a bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1-qt. baking dish. Cover and bake at 375° for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers.

HOT BAKED REUBEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
• Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
• Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL

Steps:

• Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
• Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

HOT REUBEN DIP

Steps:

• Heat oven to 400.
• Mix cream cheese, 1 cup swiss cheese, dressing and corned beef.
• Spread in pie plate or quiche dish.
• Top with sauerkraut and remaining 1/2 cup cheese.
• Bake about 15 minutes or until bubbly around edges.
• Serve hot with cocktail rye bread or crackers.

HOT REUBEN DIP AND AMISH REUBEN SPREAD

Steps:

• 1. Hot Reuben Dip-Crock Pot: Combine all ingredients into a crock pot, using only 1/2 the Swiss cheese mixed in and the remainder sprinkled on top and heat until warmed and cheese has melted...keep on warm.Serve with rye crackers or bread.
• 2. Amish Reuben Spread-Chilled: Chop corned beef in food processor ,if desired. In a large bowl, stir together all ingredients, until well blended. Cover and store up to 3 days. Serve on rye bread or crackers.Sprinkle top with dill weed , if desired.

HOT REUBEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine mayonnaise and dressing.
• Spread sauerkraut into a 9x13-inch baking dish.
• Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
• Bake for 20 to 25 minutes.
• Serve in a hollowed out rye bowl and/or with crackers and bite-sized bits of rye bread.

HOT REUBEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
• In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
• Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
• Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.

BUBBLY HOT REUBEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer chopped corned beef in a pie plate or quiche dish.
• Spread sauerkraut over corned beef.
• Combine Thousand Island dressing and cream cheese in a bowl until smooth; mix in Swiss cheese. Pour over sauerkraut layer.
• Bake in preheated oven until bubbly, 20 to 25 minutes.