Sauerkraut Dip Recipes

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.

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.

Steps:

• In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Steps:

• Mix all ingredients until moist.
• Refrigerate overnight.
• Serve with crackers.

Steps:

• Preheat oven to 350°F.
• Mix ingredients together and put in 9 x 13 pan.
• Bake at 20-25 minutes.
• Serve with mini-slices of rye bread or bagel chips.

Steps:

• Cook bacon until crispy. Place on paper towel and drain very well. Crumble bacon once fully drained. (Reserve 1 tbsp of bacon fat for cooking onion).
• Chop onion into very small pieces and fry in bacon fat until the pieces begin to brown and become very soft. Cool completely.
• Stir together sour cream, mayonnaise and soup mix.
• Squeeze as much liquid as possible out of the sauerkraut. (You may want to chop the sauerkraut into smaller lengths if it more than an inch long). Stir sauerkraut, bacon and Onion into the dip.
• Chill for at least 2 or 3 hours before serving (to allow all the flavors to come together and the leeks in the soup mix to soften).
• ****Note**** "Cook Time" is actually refrigeration time.

Steps:

• Thoroughly mix all ingredients together and refrigerate overnight. Serve with rye or pumpernickel cocktail bread or crackers.

Steps:

• Mix the corned beef, 1 cup of cheese, onion, sauerkraut and mayonnaise and pour into a baking dish.
• Cover and bake at 350F for 25 minutes.
• Uncover, sprinkle with the rest of the Swiss cheese, and bake for 10 minutes more.
• Serve with the sliced baguette.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
• Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

Steps:

• Remove and discard the core of the cabbages, then finely shred.
• Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
• Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
• Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.