Easy Reuben Dip (Print version)
A hot, cheesy baked Reuben dip loaded with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Ready in 30 minutes.
# Ingredients:
For the dip
01 -
16 oz (450 g) sauerkraut, rinsed and squeezed dry
02 -
8 oz (225 g) shredded cooked corned beef
03 -
16 oz (450 g) shredded Swiss cheese
04 -
1/2 cup (120 ml) Thousand Island dressing
05 -
1/2 cup (120 ml) mayonnaise
For serving
06 -
Rye bread toasts, sturdy crackers, or pretzel crisps
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Rinse the sauerkraut under cold water, then squeeze it firmly by the handful until almost dry. Spread it into the bottom of a 9x13-inch baking dish.
02 -
Stir the mayonnaise and Thousand Island dressing together in a small bowl until smooth and fully combined.
03 -
Scatter the shredded corned beef over the sauerkraut, then add the shredded Swiss cheese. Dollop the mayonnaise mixture evenly across the top.
04 -
Bake for 20 to 25 minutes, until the edges are bubbling and the cheese is melted and lightly golden on top. Serve hot with rye toasts or sturdy crackers.
# Good to know:
01 -
Best served hot while the cheese is still stretchy.