Reuben dip
12.22.2010 
I have seen at least a dozen different variations of reuben dips, and I have made a handful of them. A few years ago, my supervisor brought this variation to a work gathering and it was by far the best I had ever tasted. I begged and pleaded for the recipe, and she gave it up! My husband and I make it a couple times a year and every time we do, it does not last long. It is supremely addicting!
Preheat oven to 350 degrees F.
In a medium bowl, combine:
2 2-oz. packages Buddig corned beef (it's easier to chop the slices up beforehand, but I tend to be lazy and use the edge of my spoon to cut them into pieces)
One 8-oz. package cream cheese
1/2 cup saurkraut
1/2 cup sour cream
1 cup grated swiss cheese
Mix it all up.
And throw it into a lightly greased baking dish.
Cook in preheated oven for 15-20 minutes.
And serve!
My favorite thing to eat this dip with is bread. Pumpernickel, rye or even pump-rye are my favorites. Crackers work, too. Or just a large spoon.
Reader Comments (2)
Nice and easy to make! Can be eaten cold or hot. I needed a little more spice, so a few drops of Tabasco got the attention of my sleeping taste buds!! This is a great recipe and would be so easy to modify if anyone wants to add other ingredients. Thanks for the post!
have made a dip like this oine forever but u ad to corned beef....1 pkg pastarmi....1 pkg chipped beef LAO s creeam cheese and not saurkrat but diced onion other wise is the same