Reuben Dip/ Spread – YUM!

by admin on January 14, 2010

If you love Rueben sandwiches, you’ll love this hot dip. I get so many requests for the recipe when I serve it that I now bring extra copies where ever I take this yummy dip.   The above amount in the photo is a triple recipe.

Makes 10 servings
Preparation time: 10 minutes Cooking time: 15 minutes

1 3-ounce package cream cheese
1/4 cup sour cream
4 ounces sliced corned beef (finely chopped)
1/2 cup grated Swiss cheese
1/4 cup chopped and drained sauerkraut
2 to 3 tablespoons milk

Cocktail rye bread for spreading luscious dollops. Cocktail breads are small loaves of bread especially suited for dips like this.

Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary.

Or you can heat this in a crock on low.  Be sure to stir so the sides of the crock does not burn the dip.

For prep ahead, I have mixed the ingredients and then frozen it in both ziplock plastic freezer bags or a foil pan covered with foil.  The day of the event, put the dip in a foil pan, if not already frozen that way, cover with foil and put in 325 degree oven about 2 hours before the start of the event.  I also put an insulated cookie sheet under the pan to keep the contents from scorching.  Check every 30 minutes, stir as necessary, add more milk as necessary and when ready, transfer to a chafing dish.

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