Ingredients
Equipment
Method
- Preheat your oven to 350℉/175℃ and lightly grease a 2-quart or 9x13 baking dish.
- In a medium mixing bowl, combine 8 ounces cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons ketchup, and 1 tablespoon Dijon mustard. Using a handheld mixer at medium speed, beat the mixture together until smooth.
- To the cream cheese mixture, add 2 tablespoons dill pickle relish, 1 cup shredded Gruyere or Swiss cheese, ¼ pound thickly sliced corned beef, and ¾ cup sauerkraut (drained). Stir to combine thoroughly.
- Pour the mixture into the prepared baking dish, spreading out the dip evenly. Top with the remaining ½ cup shredded Gruyere or Swiss cheese.
- Bake for 20-22 minutes, or until the dip is warmed through and bubbly and the cheese is melted.
- Sprinkle with freshly chopped parsley if desired and serve warm with crackers, rye chips, or toasted rye bread.
Notes
- Cream Cheese & Sour Cream: Use full-fat or reduced-fat, not fat-free for the best results.
- Corned Beef: Use deli or leftover corned beef, cut into bite-size cubes.
- Crockpot Reuben Dip: Mix together the cream cheese with sour cream, mayonnaise, ketchup, and mustard until smooth. Add in the corned beef, relish, sauerkraut, and ALL of the swiss cheese, mixing to combine. Transfer the mixture to a slow cooker, that has been lightly greased. Cover the slow cooker and cook on low for 3-4 hours, stirring halfway through.
- Leftovers: Store any leftover Reuben Dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to serve.
- Make-Ahead Instructions: Prepare Reuben Dip up to baking, being sure to assemble the dip in an oven-safe baking dish. Cover with plastic wrap and refrigerate for up to 3 days. When ready to serve, remove the baking dish from the refrigerator while the oven preheats. Bake at 350 degrees F for 25-30 minutes, or until warmed through and bubbly.