Reuben Dip

posted by anniebakes on July 11, 2009     2 comments »

If you love a good Reuben, then you will love this super easy recipe! If you are having company, it is a great dish to “set and forget”.

Reuben Dip

INGREDIENTS:

1 jar or bag (32 ounces) sauerkraut, drained
2 cups shredded Swiss cheese
3 packages (2 1/2 ounces each) corned beef, shredded
1/2 cup (1 stick) margarine, melted
1 egg, beaten
Rye cocktail bread

DIRECTIONS:

Combine all ingredients except rye bread. Put in slow cooker. Cover; cook on high for 2 hours. Serve with Cocktail bread.

NOTES: After topping a cocktail rye with the dip, I also like to have thousand island dressing on hand to “dip” it into.

Adapted from Slow Cooker Recipes-Best Recipes March 3, 2006

posted in appetizers
2 comments »
  Pin It

Related Posts

2 Responses to “Reuben Dip”

  1. 1
    Mary Ann — July 11, 2009 @ 4:51 pm

    I LOVE anything 'Reuben' and am sharing my personal favorite that I serve to bridge club gals for lunch.

    REUBEN CASSEROLE
    16 oz. can sauerkraut, drained
    16 oz. finely sliced corned beef
    2 c. shredded Swiss cheese
    1/2 bottle Thousand Island or French dressing(you can also add some mayo)
    2 medium tomatoes, sliced
    3 T. butter
    1/2 C. or more dry bread cubes

    Place sauerkraut in a 1 1/2 qt. buttered casserole. Top with corned beef and cheese. Spread dressing over all. Top with tomatoe slices, bread cubes and melted butter. Bake 350 for 25-30 min. until hot and cheese melts.

  2. 2
    anne — July 14, 2009 @ 8:27 pm

    That sounds equally good! Mmmm…

Leave a Comment