REUBEN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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
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
HOT REUBEN DIP
I was looking for a recipe on 'Zaar for this to make at an upcoming holiday party, and was SHOCKED to find that there wasn't one. Super yummy and rather substantial.
Provided by Parrot Head Mama
Categories Spreads
Time 20m
Yield 1 9x13 pan
Number Of Ingredients 5
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.
Nutrition Facts : Calories 3307.1, Fat 253.1, SaturatedFat 107.4, Cholesterol 703.2, Sodium 8510.8, Carbohydrate 92.3, Fiber 14.8, Sugar 41, Protein 170.3
HOT REUBEN DIP
"If you like a grilled Reuben sandwich, you'll love this warm cheesy spread," assures Angela Howell from Prospect Park, Pennsylvania. "It's wonderful on party rye bread or crackers."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
PUMPERNICKEL SPINACH DIP II
This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
Provided by Cassi
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
- Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
- Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 10.6 g, Cholesterol 8.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 163.5 mg, Sugar 0.3 g
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