A popular sandwich, the Reuben is perfect as a dip too! Supremely addicting, and really easy to make with two kinds of cheese, corned beef and chips or crackers! Sure to be a crowd favorite!
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! Love the recipe, but don't want the fuss? Check out this Crockpot Reuben Dip recipe. Just throw in the ingredients and walk away! Either way you choose, your taste buds will not be disappointed!
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.
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.