REUBEN DIP
This is a party favorite. Everyone fights over the pan as soon as it comes out of the oven! Serve it with wheat crackers or small pieces of rye bread.
Provided by CRUZCHIX
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 7.3 g, Cholesterol 76.6 mg, Fat 31.7 g, Fiber 1.4 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 830.2 mg, Sugar 3.5 g
HOT BAKED REUBEN DIP
The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
- Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
- Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.
Nutrition Facts : Calories 138 calories, Carbohydrate 5.1 g, Cholesterol 33.1 mg, Fat 9.9 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 4.9 g, Sodium 441.3 mg, Sugar 1.4 g
BAKED REUBEN DIP
I love a Reuben sandwich, and this recipe combines all of those flavors into a warm and gooey party dip. -Sylvia Metzler, Chillicothe, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers.
Nutrition Facts : Calories 121 calories, Fat 10g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 405mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
BAKED REUBEN DIP
If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked.
Provided by Kittencalrecipezazz
Categories Cheese
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 218.2, Fat 18.6, SaturatedFat 9, Cholesterol 54.5, Sodium 365.1, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 9.1
OVEN BAKED REUBENS
Make and share this Oven Baked Reubens recipe from Food.com.
Provided by Melanie Murray
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
- Divide the corned beef evenly over 4 slices bread.
- Divide the sauerkraut evenly over the remaining 4 slices of bread.
- Place a slice of Swiss cheese over each piece of bread.
- Bake 8-10 minutes until cheese is melted and the corned beef is hot.
- Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
- Serve immediately.
Nutrition Facts : Calories 817.3, Fat 50.5, SaturatedFat 19.2, Cholesterol 170.9, Sodium 3417.2, Carbohydrate 47.6, Fiber 9, Sugar 11.5, Protein 43.3
BAKED REUBEN DIP
Make and share this Baked Reuben Dip recipe from Food.com.
Provided by Jolene Green
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in glass baking dish.
- Cover and bake 30 minutes at 350º
- Uncover & bake for an additional 5 to 10 minutes until golden.
Nutrition Facts : Calories 507.3, Fat 43.5, SaturatedFat 22.7, Cholesterol 157.8, Sodium 1204.6, Carbohydrate 7.6, Fiber 1.1, Sugar 4.8, Protein 22.1
REUBEN DIP
This rich, cheesy dip comes together so quickly, you can make it just before guests arrive. I often serve it with rye bread wedges. -Mary Jo Hagey, Gladwin, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- Place butter in a small microwave-safe bowl and microwave on high for 20 seconds or until melted. Add onions; cover and cook 1 minute longer., Stir in the cheeses, ketchup, mustard and pepper. Cover and cook on high for 1 minute; stir. Cook 45 seconds longer. Stir in beef. , Place sauerkraut in a microwave-safe 1-qt. dish; top with beef mixture. Cover and microwave on high for 2-3 minutes or until heated through. Serve with crackers.
Nutrition Facts : Calories 208 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 615mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
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