I’m not QUITE done with my newfound Reuben fascination. I’ve always loved corned beef, so once I’d discovered that if you add a little cheese and mix it with sauteed onion, garlic and sauerkraut, it tasted marvelous, I just couldn’t stop myself.
First I made Reuben bites and then Reuben lettuce wraps … and then I just HAD to take it one step further and make a dip! I went out and bought those yummy garlic Rye chips from Gardetto’s just for the occasion.
It was super easy … all I did was add a little light sour cream, a little light mayo and a bit more cheese to the same base recipe I used for the lettuce wraps. SO yummy! If you want to add a little kick to it, stir in some Sriracha sauce. (I may have done this … for my own personal serving, I mean.)
I took this dip to my parents’ place one weekend for a family get-together and I was super surprised to discover that my sister’s kids absolutely loved it. For some reason, I didn’t expect that. (The adults loved it too, of course.)
Be sure to serve it hot! It’s really best that way.
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Hot & Cheesy Reuben Dip
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 - 12 servings 1x
Ingredients
- 1 Tablespoon butter
- 1 cup finely chopped onion
- 2 – 3 cloves garlic, peeled & chopped
- 4 oz. Greek cream cheese (or Neufchatel)
- 1 – 2 cups shredded swiss (or Gruyere) cheese
- 2 cups sauerkraut, drained and chopped
- 1/2 cup light sour cream
- 2 Tablepoons light mayonnaise
- 1/4 cup thousand island dressing (recipe here)
- 12 oz. (about 2 cups) chopped corned beef
Instructions
- In a medium saucepan over medium heat, melt the butter, then add the onion and garlic and cook, stirring frequently, until the onion is soft & translucent.
- Once the onions are cooked, lower the heat to medium low, then add the rest of the ingredients, stirring to mix. Cook and stir until the cheeses are melted and the mixture is hot.
- Pour into a mini crockpot or an oven-safe bowl. If crockpot, set on warm to keep warm. If oven, top with a bit more cheese and bake at 350 F until the cheese on top is nicely melted and bubbly. Serve with rye or bagel chips … crackers or tortilla chips work well too.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
