This dip is like a deconstructed Reuben sandwich with corned beef, a 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 Tbsp. of horseradish. Ready-made sauces and dips are great because they eliminate several items on the ingredient list and the combination of flavors have already been tested for perfection.
This Corned Beef Reuben Dip is so easy. You can throw it together and be ready to serve in minutes. To really amplify the presentation, serve it in a loaf of bread.
- Cook time:
- Prep time:
- Total time:
- 14 oz. sauerkraut, drained
- 1/4 cup mayonnaise
- 8 oz. Terrapin Ridge Farms roasted garlic horseradish dip
- 2 cups Swiss cheese, shredded (or a combination of swiss and gruyère cheese)
- 4 oz. corned beef, chopped
- One rye loaf, optional
- Chopped parsley, 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.
- Top with chopped parsley, if desired.
- If desired, scoop the cooked dip into a hallowed load of rye bread and top with a bit more shredded cheese. Heat under the broiler until cheese is melted.