This dip is like a deconstructed Ruben sandwich. Corned beef with tangy sauce, sauerkraut, Swiss cheese and crusty rye bread for dipping. Serve it with pickle slices! What respectable Deli serves a Reuben without a pickle?
One of the things I love about Heinen’s is that they find the best brands and stock their shelves with quality products. I came across Terrapin Farms sauces and have now tried several. Each has been wonderful. Today I am using their Roasted Garlic Horseradish to create this amazing Corned Beef Reuben dip. If you can’t find it at your Heinen’s, you can substitute 6 oz. of sour cream, one clove of garlic and two tablespoons of horseradish. The ready-made sauces and dips are great because they eliminate several items on the ingredients list and the combination of flavors have already been tested and tried for perfection.
This Reuben Corned Beef Dip is so easy. You can throw it together in minutes. Everything in one bowl, bake and serve. Better yet, serve it in a loaf of bread.
Corned Beef Reuben Dip
- 14 oz. Sauerkraut, drained well
- 1/4 cup Mayonnaise
- 8 oz. Terrapin Ridge Farms Roasted Garlic Horseradish Dip
- 2 cups Swiss cheese, shredded ( I use a combination of swiss and gruyère cheese.)
- 4 oz. Corned beef, sliced from the deli counter or left over from corned beef dinner, chopped
- One rye loaf, optional
- Parsley chopped, optional
- Mix first 5 ingredients together and bake in a covered dish at 350°F for 15 – 20 minutes. Uncover and continue baking for 10 – 15 minutes. Serve with crackers or corn chips.
- Optional: Top with chopped parsley.
- Optional: Scoop cooked dip into a hallowed out rye loaf and top with a bit more shredded cheese. Heat under the broiler until cheese is melted.