Easy Reuben Dip
Reuben sandwiches are popular this time of the year. Corned beef and sauerkraut and anything Irish really. I love a good Reuben sandwich. The toasted Rye bread with hot corned beef, sauerkraut and a good dressing. MMMM good.
This Easy Reuben Dip is easy to make and very tasty on slices of Rye bread or even toasted slices of Rye bread.
I find sauerkraut in the produce section of the store. My local dollar store also sells sauerkraut in cans which is nice because who really has a use for too much sauerkraut! You can use homemade corned beef and dice it into bite size pieces. If not, get fresh sliced corned beef in the deli or you can find small 2 oz packages in the lunch meat section of the grocery store. Either option will work for this recipe.
Frugal Cooking Tips:
- Bags of sauerkraut have more sauerkraut then is needed for this recipe. Use the excess for Reuben sandwiches or for toppings on brats. Remember, rinse the sauerkraut before using it.
- Do not waste leftover Rye bread. Store in the freezer for later use for Toasted Ham and Swiss cheese sandwiches.
More recipes to try:
Slow Cooker Jalapeno Popper Dip
White Cheddar Cauliflower Soup
Easy Reuben Dip
- 8 oz Corner Beef chopped
- 8 oz Cream Cheese cubed
- 8 oz Sauerkraut rinsed and drained
- 1 Cup Sour Cream
- 1 Cup Shredded Swiss Cheese
- Add the ingredients to a 3 qt or 4 qt sauce pan.
- Heat oven medium heat stirring as the cream cheese melts.
- Once the cream cheese is melted and the dip begins to bubble, remove from heat and serve.
- Serve with slices of rye bread or crackers.