Hot Reuben Dip

Hot Reuben Dip

It was a friend who first gave me the recipe for this Hot Reuben Dip years ago, and I remember we went a little gaga over it for a while. Then at some point, I just kinda forgot about it. Maybe spring came and Hot Reuben Dip is def a super creamy, super cheesy kind of a winter comfort kind of thing. So last night when I wanted Reuben Sandwiches and had forgotten to get the bread and didn’t want to go out for it (#HatingWinterWhenWillItGoAway) I remembered this quick and easy dip. And oh my gosh I had forgotten how insanely good it is!!

Hot Reuben Dip

Hot Reuben Dip


And just how insanely good is this Hot Reuben Dip? It’s like you’re gonna want to fall on it like a hungry pack of wolves, good. It’s rich and creamy and comforting and Hot Reuben Dip is one of those no matter how much you make there is never going to be enough kind of thing.

About Hot Reuben Dip:

You might think all that richness and creaminess might be too much, but all of that is set off by the briny sauerkraut and just the faintest touch of sweet from the relish. As a matter of fact, at first taste you might think, man, is this salty, then you realize what you’re picking up is all the brininess from that sauerkraut. And that makes you want to go back for another scoop of the dip and then another and another…

Then all that’s punctuated by the corned beef in the most wonderful way imaginable and the whole thing is simply irresistible. Crave-worthy! Honestly, I wanted to take fancier photos, try it with different backgrounds or arrangements but my son and I were both drooling over the Hot Reuben Dip and we couldn’t hold off! If you’re making this for a crowd, double the recipe, and if you want to keep your Hot Reuben Dip in one of those small slow cookers, you might want to double it, too.

Hot Reuben Dip has all the components of a Reuben Sandwich except the bread, just in a dip form. And if you don’t forget your bread, and serve it with toasted Rye, Pumpernickel or Marble, you really DO have all the makings of a Reuben. Maybe you’d want to pick up those dry rounds that you find in the cracker section and if you want to be fancy, one of those fancy packages of rye bread like I served with My Mom’s Smoky Salmon Spread. This was great with crackers, too.

Hot Reuben Dip

Hot Reuben Dip

Making Hot Reuben Dip:

This is really a super simple dip to make with just a few ingredients – the one downfall? It’s really best to mix the cream cheese and mayo together with a hand mixer. You can probably do it by hand if you put the cream cheese in the microwave for a few seconds and then add the mayo in a smidge at a time and stir like heck, but I’m not that determined.

I think what “makes” the dip is the way I like to cut the Swiss cheese. I do some in a tiny dice and then take about half of the block and cut it into chunks about 1/2″. That gives you a good creamy cheesy dip with pockets of oooey, gooey, stringy melty cheese throughout. So don’t try to shortcut this with a package of grated Swiss. It will still be super good, but won’t be quite “stellar.”

I don’t use Thousand Island that much so I just use the most basic components of the dressing in my Hot Reuben Dip, a little Mayo, a squirt of ketchup and a heaping teaspoon of pickle relish. You can buy the dressing if you want or make my Homemade Thousand Island, but I like it best as the recipe is written, simple, easy and delish!

Thousand Island Dressing

Make your own Dressings – most will save money and they’re so good.

Saving Money on Hot Reuben Dip:

I gotta tell ya, it’s never an easy thing to stash away a little corned beef when I make it, but I do try because there are so many fun recipes like this to whip up with a little leftover, and there’s more on my Collection of Irish Recipes. I used to tell my kids it was the Irish way to fill up on the potatoes, carrots, and cabbage and just have a little corned beef, just so I’d have me some leftovers. I don’t know if that’s true, but I suspect it is, and that’s a great strategy to stretch a more expensive protein. Then I’d hide a little bit of that precious corned beef under the vegetables where they’d never think to look.

Besides, dividing a bit of Corned Beef or any higher ticket item and serving it more than once is another great strategy to keep the food costs down. While on night one, it might be the star of the show, on another night it can come out to play as a supporting actor. Then if you’re the accountant type, you can “cost average” the price of that item over two meals.

Right away, you’ll probably notice, too, that using a bit of your leftover corned beef brisket is going to cost you a lot less than buying corned beef from the Deli, even counting any waste from removing the fat and the shrinkage. Pick up your other items on sale, see Saving on St. Patrick’s, and save a little more by mixing up your own Homemade Thousand Island, or just follow the very simple edited version in the recipe, below, adding a bit of mayo, ketchup, and pickle relish.

Hot Reuben Dip

Hot Reuben Dip


Hot Reuben Dip

  • Servings: 3 cups
  • Difficulty: easy
  • Print

  • 4 ounces (1/2 of an 8-ounce package) cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 1/2 teaspoons sweet pickle relish
  • 1 small can sauerkraut, about a cup, well drained
  • 8 ounces Swiss cheese, small dice (see note)
  • 4 ounces, about a cup, of diced or shredded corned beef
  • thinly sliced chives for garnish, optional
  • crackers, rye crisps or toasted rye bread for serving

Preheat oven to 350 degrees F.

Preferably using a mixer, mix together cream cheese, mayonnaise, and ketchup. By hand stir in the relish, sauerkraut, Swiss cheese, and corned beef. Taste and adjust, adding more ketchup and/or relish if desired. Place in a shallow ovenproof casserole and bake 15 to 20 minutes until the top is starting to brown, the dip is bubbling around the edges and cheese is melted.

Garnish with chives if desired, serve warm with preferred dippers.

Notes:

  • Thousand Island Dressing may be substituted for the mayonnaise, ketchup and pickle relish.
  • Making some of the dice very small so it melts into the dip and some in a dice a bit larger, like a 1/2″ will give you a very creamy dip with pockets of hot, melty cheese throughout.
  • For a quick version, microwave on high for three mintues, stirring halfway through. Check to see if the cheese is melted and if not give it a little additional time.

 

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I’ll be posting Hot Reuben Dip Fiesta Friday #266, co-hosted this week by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.

 

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17 thoughts on “Hot Reuben Dip

  1. Ron

    Hi Mollie, I hope you’re feeling better these days. Your Reuben dip has got me craving a Reuben. Which, pose a problem because you don’t find fresh corned beef here, only canned from the Middle East. But, I’m thinking I could use the canned in your dip recipe and have a test of a Reuben and a great dip. What do you think about using canned corn beef?

    • FrugalHausfrau

      Good morning, Ron! I guess it isn’t morning for you, though! I think canned would work in this recipe with no problem. I’ve had canned corn before before (we were camping with the boy scouts and someone made corned beef hash) and if you don’t look at it it’s pretty darned tasty, lol!!! I have to tell you I’m such a sucker for Reubens. I wish we had more of a butcher/deli culture here in MN – we used to years ago with lots of beer companies (including Hamm’s) and sausages and so on. And yes, I am recovering, but I have nerve tests coming up – hate getting stuck with needles and shocked but what are ya gonna do…..

    • FrugalHausfrau

      Thanks Gail! It seems I’m always a day late and a dollar short so I was glad to get this together BEFORE St. Paddy’s!

  2. This sounds delicious. After St. Pat’s I will be ketofying this and making it with the leftovers for me. Not sharing! I can’t wait!

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