Ultimate Reuben Dip Food

FIVE-LAYER REUBEN DIP

Steps:

• Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.
• Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.
• Add the corned beef to the food processor and pulse until coarsely chopped.
• Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
• Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips.
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• From Food Network Kitchens

PADDY'S REUBEN DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers.

HOT REUBEN DIP

Steps:

• Preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray.
• In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips.

REUBEN DIP

Steps:

• Mix cream cheese and dressing in a medium mixing bowl until smooth.
• Add remaining ingredients, and stir to combine.
• Transfer mixture to a 9-inch pie pan or baking dish.
• Bake at 400°F for 15-20 minutes, until hot and bubbly.
• Serve warm with crackers or chips

SLOW COOKER REUBEN DIP

Steps:

• In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

HOT REUBEN DIP

Steps:

• In a bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1-qt. baking dish. Cover and bake at 375° for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers.

BAKED REUBEN DIP

Steps:

• Heat oven to 400 degrees F.
• Grease a 9 or 10-inch glass pie plate.
• In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
• Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
• Spread the mixture into the pie plate.
• Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
• At this point you may cover and refrigerate for 24 hours.
• Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.

ULTIMATE REUBEN DIP

Steps:

• Combine all ingredients and mix well. Scoop into a 9x13 pan lightly coated with cooking spray.
• Bake at 350 for 20-30 minutes.
• Serve with cocktail rye.

REUBEN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine mayonnaise and dressing.
• Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
• Bake for 20 to 25 minutes.

REUBEN DIP

Steps:

• Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, ketchup, horseradish and relish in a food processor and puree until smooth; transfer to a large bowl. Stir in the Swiss cheese, corned beef, sauerkraut and chives.
• Spread the dip in a 1-quart baking dish and bake until browned and bubbling, about 15 minutes. Serve with bread.