Reuben Dip
This baked Reuben dip is everything you love about a Reuben sandwich in a hot, cheesy dip!
Servings 10
Ingredients
- 8 ounces cream cheese softened
- 1 tablespoon prepared horseradish
- ⅓ cup Thousand Island dressing
- 2 tablespoons sweet pickle relish
- 8 ounces deli sliced corned beef chopped
- 16 ounces sauerkraut very well drained
- 4 ounces Swiss cheese shredded (1 cup)
Instructions
- Preheat your oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray.
- Stir together cream cheese, horseradish, dressing, and relish in a large bowl until combined. Stir in corned beef, sauerkraut, and shredded Swiss cheese.
- Transfer to the prepared baking dish and spread evenly. Bake for 20 to 25 minutes or until hot and edges are bubbling.
Notes
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 days.
- Make Ahead: Securely cover the baking dish and refrigerate for up to 2 days. When ready to bake, remove from the fridge and allow to reach room temperature. Bake as directed.
- Slow Cooker Instructions: Once the dip ingredients are combined in the mixing bowl, transfer to your slow cooker insert that has been sprayed with cooking spray (I recommend a 3-quart Crock Pot). Cook on low heat for approximately 2 hours, or until heated through, stirring halfway through.
- Reheating: Reheat in a microwave-safe dish in 30-second intervals (stirring in between) until heated through.