I’m that person, the one who loves tailgating and the excitement of game-day without really being into sports. It’s just the best excuse to make all sorts of delicious finger foods and dips that I wouldn’t normally make… and eating snacks as a meal is pretty much the best thing ever.
Hot Reuben Dip is melty, gooey, and addictive, with all the best parts of a Reuben sandwich stirred together and baked. And really, isn’t everything better as a dip? Yes.
There are times when it’s simply not worth it to use fat-free or reduced-fat anything, but there are so many rich, heavy ingredients here that I promise you won’t miss the full version. Or really, use exactly what you want – it will be delicious either way. You know what you want to do here.
This is a one-bowl, one-dish dip – stir it all together and throw it in the oven. It can be whipped up quickly or prepared ahead of time and put in the oven when you’re ready to eat. And if there’s somehow a little bit left over, microwave it for a minute and it will be just as good the second time around.
Hot Reuben Dip
- 8 oz. fat-free cream cheese
- ½ cup fat-free Thousand Island dressing
- ¼ cup fat-free mayonnaise
- 15 oz. sauerkraut drained & roughly chopped
- 6 oz. corned beef roughly chopped
- 6 oz. reduced-fat swiss cheese diced
- rye bread pumpernickel bagels, or crackers for dipping
- caraway seeds (optional)
- Preheat oven to 350°.
- Soften the cream cheese in a large bowl in the microwave.
- Stir in Thousand Island and mayonnaise.
- Mix in the sauerkraut, corned beef, and swiss cheese.
- Scoop into an 8x8 baking dish.
- Bake at 350° for 30 minutes or until cheeses are completely melted.
- While it’s baking, get your dipping situation figured out: cut rye bread into squares or bagels into discs and toast on a baking sheet, or just use your favorite crackers.
- Stir the dip, top with caraway seeds if you want, and serve with your carb of choice.