Reuben Dip Two Ways

I enjoy corned beef once in awhile and when I do not want to wait until St. Patrick’s Day I will fix this appetizer.  Just like a corned beef sandwich…

Slow Cooker Reuben Dip

  • 1 (5 oz.) pkg. cooked corned beef, shredded
  • 1 (14 oz.) can sauerkraut, rinsed and drained well (I prefer the bagged variety)
  • 1/2 cup Thousand Island Salad Dressing (could use a little less) – or make homemade
  • 1 cup low-fat mayonnaise
  • 1 cup Swiss cheese, shredded
  • 1/2 cup 2% cheddar cheese, shredded
  • 1-2 tbsp. prepared horseradish (start with 1 tbsp. and add another if desired)

Mix together all of the ingredients in a small slow cooker.  Cover and cook on high for 2-3 hours or on low for 4-5 hours.

Serve this dip with crackers, pretzel sticks or some party rye bread, toasted.  You can buy the small appetizer slices of bread or cut up some fresh rye bread and serve with toothpicks for dipping.

If you make the dip ahead of time, toast the bread, spread some dip over each slice and then broil to heat and brown slightly.

You can also bake this, uncovered,  in a preheated 350°F oven, for about 30 minutes or until edges are bubbly.

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IMG_2521 IMG_2543

Baked Reuben Dip

  • 32 oz. sauerkraut, rinsed and drained
  • 10 oz. corned beef, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups swiss cheese, shredded
  • 1 cup mayonnaise
  • 1/4 cup Thousand Island salad dressing
  • sprinkle or two of caraway seeds

Preheat the oven to 350°F.  Combine the above ingredients and place in a greased 9-inch x 13-inch baking dish.  Bake for about 30 minutes or until bubbly.  Serve with crackers of your choice or spread on toasted rye bread.

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