Baked Reuben Dip
Baked Reuben Dip
This Baked Reuben Dip was so highly anticipated that I did not even have time to snap a “blog worthy” picture of it. Baked Reuben Dip is a delicious appetizer that will be the hit of every party. Simple to make and can be assembled ahead of time and baked when ready. Simple easy to find ingredients make this baked Reuben Dip a recipe that should be in your regular rotation. Packaged Corned Beef, Swiss Cheese, Onions, Kraut and Thousand Island Dressing are the basic ingredients you need. Easy to find and somewhat affordable.
This Baked Reuben Dip reaches optimal creaminess with the use of Knorr Alfredo Packets. These are easy to find in most grocery stores. There is a full printable recipe at the end of this post. I will just go over a few simple steps for those who need them.
Baked Reuben Dip, Made With Simple Ingredients
I was easily able to find the ingredients for this Baked Reuben Dip at my local, small town grocery store. I personally like using the Carl Budding Corned Beef because it is delicious for this dip and affordable. If you prefer, you can use real corned beef from the deli. If you use the deli beef you will need about 3 cups of diced corned beef for the dip. You are welcome to use less or more depending on your preferences.
I also like to use the Knorr Alfredo Sauce packets to add the creaminess to the dip that makes it dip-able. I find these packets fairly easy to find in most grocery stores in the gravy and sauce aisle. If you cannot find them, you can use ready made Alfredo Sauce in the jar, I would estimate to use about 4 cups of Alfredo sauce from the jar.
Bubbly, Cheesy & Delicious
This dip comes out of the oven so bubbly, brown and delicious. What I love about this Baked Reuben Dip is that you can assemble this dip a day, or even two days, ahead of time and bake it off when you are ready to serve. I do recommend letting this dip sit out to room temperature, before baking, if you decide to assemble it in advance. This is to make sure the cook time is equal to the directions I have listed if you make it and bake it all on the same day.
Toasty Cheese Bites with Tang
My favorite thing about this recipe are the Thousand Island and Swiss toast points. I could serve this recipe all on its own for a snack. I love the tanginess of the thousand island dressing combined with the creaminess of the Swiss Cheese. In the steps below I have you spread the mixture on the bread fresh out of the bag. For a crispier toast to dip, you can toast the bread before adding the cheese and dressing mixture and then bake again. I prefer them the way I outlined in the recipe, but feel free to adjust the recipe to your liking.
Full, Printable Recipe Is Below
- 6 Cups Shredded Swiss Cheese
- 2 cups of Thousand Island Dressing (approximately)
- 1 Cup of Drained Sauerkraut
- 4 to 6 Packages of Carl Budding Corned Beef
- 1 Small Yellow Onion, Diced
- 6 Sliced Green Onions
- 4 Tablespoons of Butter
- 2 Packets of Knorr Alfredo Sauce
- 2 Cups of Milk
- Black Pepper
- 3 teaspoons of Caraway Seeds
- 1 loaf of Sliced Rye Bread
- In a skillet sauté your onion in the butter until golden brown and soft. Add your sauerkraut and caraway seeds and sauté until golden. Season with black pepper.
- Remove your corned beef from the packages and dice the corned beef into a fine dice, add to the skillet with the onions and kraut. Sauté until the corned beef is slightly crispy.
- In a bowl empty the contents of your Knorr Alfredo packets and whisk with the two cups of milk. Whisk until fairly smooth and add to the skillet.
- Bring to a simmer and simmer for 10 minutes.
- I like to grate my own swiss cheese but you can buy the already grated if you prefer. Add four cups of the shredded Swiss cheese to the skillet and fold into the sauce.
- Spray a pie plate with non stick spray and add the contents of the skillet to the pie plate. Top with one cup of swiss cheese and bake at 375 degrees for about 30 minutes or until golden brown and bubbly.
- In a bowl combine the thousand island dressing with the rest of the swiss cheese.
- Cover a baking sheet with foil and spread out slices of rye bread.
- Top each slice with the cheese and dressing mixture making sure to spread it across the whole slice.
- Place the slices in the oven and bake for 10 minutes until golden brown and bubbly. You can also broil these after you take the dip out of the oven. Be sure to watch them closely so they don't burn.
- Let the dip rest ten minutes, top with the sliced green onions.
- Remove bread from oven, rest 5 minutes then cut into dip-able bite sized pieces. Serve along side dip for dunking.
I know that you will enjoy this dip as much as we do. If you are looking for more dip and appetizer ideas consider trying these dips I have on the blog.