Thursday, January 26, 2012

Reuben Dip

Being the Reuben lover that I am, it was second nature to Google the idea of a Reuben Dip. Sure enough! I found many recipes. There were two different recipes I wanted to try that I found on All Recipes. They both had very high ratings. So what do I do? Which one do I make?

Both of course! I tried both the Reuben Dip on All Recipes and also the Slow Cooker Reuben Dip on All Recipes. Both were good, but I did find a winner. These are very similar recipes. The difference was in the use of mayo or cream cheese. They also had slightly different measurements on the other ingredients. My bet was on the cream cheese recipe:)

Personally I LOVE anything that has cream cheese in it, but in this recipe it just doesn't do the trick. The Slow Cooker Reuben Dip from used the cream cheese. It was delicious, but did not taste like a TRUE Reuben tastes. The cream cheese made it taste similar to all other cream cheese based dips. It also tended to drown out the flavors of all other ingredients. I give the Slow Cooker Reuben Dip a 4 out of 5 star for a "Hot Dip" but a 2 out of 5 star for a "REUBEN dip".

The recipe entitled Reuben Dip from was the winner in my book. If you are looking for an authentic Reuben taste true to the core, then this my friends is the dip for you! Don't let the idea of the Mayo freak you out. It brings a perfect zing to every bite.

I liked how this dip was layered, which allowed you to taste all the flavors in proper Reuben order. It also reheated perfectly the next day. If the crock pot or microwave is more your style I am sure you could do the same recipe using either of them. Layered or mixed. I like layered.

This recipe is perfected. Measurements are perfect, allowing every ingredient to shine. This is on my Super Bowl shopping list. Quick, easy, and addicting:)

272 reviews with 4.5 out of 5 stars on don't lie!

And neither do I.


Reuben Dip
Source: All Recipes

1/2 cup Real Mayonnaise
1/2 cup Thousand Island Dressing
14-16 ounce can Sauerkraut
8 ounces Corned Beef
16 ounces Swiss Cheese
(Both cheese and beef I could not find shredded so I purchased the correct amount in ounces at the deli and then sliced into thin like shreds. Purchasing this way also kept me from buying more than I needed.)

-Preheat oven to 350 degrees
-In a small bowl combine mayonnaise and dressing.
-Lightly squeeze excess juice out of sauerkraut.
-Spread sauerkraut into a 9x13 baking dish.
-Layer shredded/cut meat over sauerkraut
-Layer shredded/cut cheese over meat
-Spoon mayo/dressing mixture over cheese in globs. Use back of spoon or spatula to
  lightly spread it over the top some what evenly.
-Bake uncovered for 20 minutes. Sides should be bubbly.
-Let cool slightly and then serve with chips, or small pieces of bread. I used Rye.

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