Comida Kraft
Recipe Box

Hot Reuben Dip

Prep Time
15
min.
Total Time
35
min.
Servings

20 servings, 2 Tbsp. each

Make this Hot Reuben Dip by combining cream cheese, Thousand Island dressing and corned beef. This Hot Reuben Dip is our take on a New York deli classic.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Mix cream cheese and dressing in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Bake 20 min. or until heated through.

Serving Suggestion

Serve with your favorite crackers, such as woven rye crackers.

Use Your Microwave

Instead of baking the prepared spread, microwave it instead. Mix ingredients as directed; spread onto bottom of shallow microwaveable dish. Microwave on HIGH 2 to 3 min. or until heated through.

Servings

  • 20 servings, 2 Tbsp. each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 100
Total fat 8g
Saturated fat 4g
Cholesterol 25mg
Sodium 180mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Delicious and novel appetizer! Delicious and novel appetizer! Microwaving worked well. I doubled the recipe and only heated the amount I served so my leftovers had never been cooked. I put a half slice of Swiss on a chicken breast, spooned about 1/4 c. spread over cheese, placed toothpick to hold chicken, rolled it in seasoned Panko bread crumb, added 1/2 cup zinfandel and 1/4 water to the bottom of a baking pan (sprayed with non-fat cooking spray) and baked at 375 for 40 minutes.
Date published: 2012-01-05
Rated 5 out of 5 by from This was a big hit at my party! This was a big hit at my party! I have to say that I was nervous about adding the sauerkraut because I know some people aren't fans, so I had a bowl of it on the side that guests could use as a topping if they chose to. I served the dip with Triscuits and also marbled pumpernickel/rye bread (toasted). Both were SOOOO yummy, and several people asked for the recipe.
Date published: 2013-08-19
Rated 4 out of 5 by from Took this to a holiday potluck and everyone liked it. Took this to a holiday potluck and everyone liked it. Bought rye bread, toasted it then cut it into squares which worked well. Two things I did that I won't do again. I made my own 1000 island and I though the sweet pickle relish was too pronounced so next time I'll buy the bottled dressing. 2nd I used light Swiss cheese but it doesn't melt well.
Date published: 2011-12-16
Rated 4 out of 5 by from I made this tonight but had to use canned corn beef because its all the store had. I made this tonight but had to use canned corn beef because its all the store had. It was good but not great. I'll try it again sometime with leftover corned beef. The flavor of the sauerkraut and thousand island wasnt as strong as I would have liked such as in a reuben sandwich .
Date published: 2012-01-01
Rated 5 out of 5 by from This was so delicious! This was so delicious! If it wasn't so filling, I would have eaten more of it. It does make alot. I doubled everything but the cheese and saurkraut and there are leftovers galore but that's ok. I'll know next time to just make the amounts listed for just a few people.
Date published: 2012-02-06
Rated 5 out of 5 by from A friend made this as an hors d'oevre for Thanksgiving and it was delicious! A friend made this as an hors d'oevre for Thanksgiving and it was delicious!!! She told me she got the recipe here and I am making it soon for sure! I don't like caraway seeds, but these Triscuits do go well with the dip. People really dug into to it too.
Date published: 2011-11-26
Rated 5 out of 5 by from Great change of pace! Great change of pace! Delicious too! Just like eating a ruben - served with cocktail size dark rye and crackers - it was a tie as to what it tasted better on! A real keeper! Reheats great! Made mine in a small crock pot which made it easy to keep warm.
Date published: 2010-12-09
Rated 5 out of 5 by from Just made this for my work Christmas Party. Just made this for my work Christmas Party. It was delicious. Went over well, even my daughter who hates sauerkraut liked it. I did use another brand of kraut, the sweet kind. Just because that's what I had. I will definatly make again.
Date published: 2012-12-20
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