Bakedreubendip Recipes

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HOT BAKED REUBEN DIP

The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 55m

Yield 24

Number Of Ingredients 14



Hot Baked Reuben Dip image

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.

Nutrition Facts : Calories 138 calories, Carbohydrate 5.1 g, Cholesterol 33.1 mg, Fat 9.9 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 4.9 g, Sodium 441.3 mg, Sugar 1.4 g

1 (8 ounce) package cream cheese, softened
1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
1 cup sauerkraut, drained well, squeezed very dry
¼ cup sweet pickle relish
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
4 ounces shredded Gruyere cheese
4 ounces shredded Emmenthaler cheese
Crackers and bread for serving

BAKED REUBEN DIP

I love a Reuben sandwich, and this recipe combines all of those flavors into a warm and gooey party dip. -Sylvia Metzler, Chillicothe, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 cups.

Number Of Ingredients 8



Baked Reuben Dip image

Steps:

  • In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers.

Nutrition Facts : Calories 121 calories, Fat 10g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 405mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

1 jar (32 ounces) sauerkraut, rinsed and well drained
10 ounces sliced deli corned beef, chopped
2 cups shredded sharp cheddar cheese
2 cups shredded Swiss cheese
1 cup mayonnaise
1/4 cup Russian salad dressing
1 teaspoon caraway seeds, optional
Rye crackers

REUBEN DIP

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10



Reuben Dip image

Steps:

  • Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, ketchup, horseradish and relish in a food processor and puree until smooth; transfer to a large bowl. Stir in the Swiss cheese, corned beef, sauerkraut and chives.
  • Spread the dip in a 1-quart baking dish and bake until browned and bubbling, about 15 minutes. Serve with bread.

1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon horseradish, drained
1 tablespoon relish
2 cups grated Swiss cheese (about 8 ounces)
2 ounces deli-sliced corned beef, chopped
1/2 cup sauerkraut, drained, patted dry and chopped
1/4 cup chopped fresh chives
Pumpernickel bread, for serving

REUBEN DIP

This is a party favorite. Everyone fights over the pan as soon as it comes out of the oven! Serve it with wheat crackers or small pieces of rye bread.

Provided by CRUZCHIX

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 30m

Yield 9

Number Of Ingredients 5



Reuben Dip image

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.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 7.3 g, Cholesterol 76.6 mg, Fat 31.7 g, Fiber 1.4 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 830.2 mg, Sugar 3.5 g

½ cup mayonnaise
½ cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

BAKED REUBEN DIP

If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9



Baked Reuben Dip image

Steps:

  • Heat oven to 400 degrees F.
  • Grease a 9 or 10-inch glass pie plate.
  • In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
  • Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
  • Spread the mixture into the pie plate.
  • Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
  • At this point you may cover and refrigerate for 24 hours.
  • Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.

Nutrition Facts : Calories 218.2, Fat 18.6, SaturatedFat 9, Cholesterol 54.5, Sodium 365.1, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 9.1

1 (8 ounce) package cream cheese (very soft but not melted)
1/2 teaspoon garlic powder (optional)
cayenne pepper (optional or adjust to taste)
2 tablespoons sour cream
1/2 cup kraft thousand island dressing (or use another popular brand)
1 3/4 cups shredded swiss cheese, divided
4 ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
1/2-3/4 cup sauerkraut, well drained (hand-squeeze out any excess moisture)
toasted pumpernickel bread, slices (use cocktail size bread slices, can use cocktail size rye bread, toasted)

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