Warm Irish Reuben Dip Recipe
My favorite Reuben dip recipe. Another delicious and easy St Patrick's appetizer recipe.
Servings: 8
Calories: 155kcal
Equipment
- Skillet
Ingredients
- 1 8-ounce package cream cheese softened
- 8 ounces leftover corned beef or sliced deli corned beef coarsely chopped
- 1 cup Swiss cheese shredded or Monterey Jack
- ½ cup sauerkraut draine well
- ¼ cup sour cream
- ¼ cup Thousand Island salad dressing
- ½ teaspoon horseradish
- ¼ cup dill pickles chopped fine optional
- Rye chips Rye cocktail bread, celery sticks, cracker, s or any cracker for dipping.
Instructions
- Preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray.
- In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well.
- Spread into prepared pie plate and bake until hot and bubbly, about 20 minutes. Serve with crackers, chips or celery!
Notes
Use leftover corned beef or corn beef from the deli.
You can make this in advance, store in the refrigerator, and bake it when needed.
You can also serve this in a rye bread bowl. Simply carve out the bowl at the dip and bake. Pro Tip: I like to brush the inside of the bread, bowl it with olive oil, and bake until just golden to get it crispy. I then add the dip and bake. This keeps the bread bowl from getting soggy.
Nutrition
Calories: 155kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 508mg | Potassium: 127mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 1mg
