I’ve been making this Baked Reuben Dip for ever. I got the original recipe from my ex brother in law some 25 years ago. Originally the recipe called for sliced Buddig roast beef, and it was fine. However, I have found that using roast beef from the deli makes for a much better dip.
The original recipe, at least as I learned it, was for the Crock Pot, one of those mini ones. And again, it’s great, but it takes forever and keeping it warm for hours at a time makes a nasty mess. Baking it in the oven creates a better dip that is more appealing.
This is one of those recipes that has an awful lot of wiggle room. It has three main ingredients – cheese, meat and sauerkraut – in equal parts that can be adjusted based on how much you need. In my house my son wolfs it down before anyone else can get to it so I usually make a lot.
I’m using weight as a measurement but you can use volume too. This would translate to about a cup of each ingredient.
Baked Reuben Dip
8 oz roast beef – sliced and chopped
8 oz Swiss cheese – grated
8 oz sauerkraut – drained and chopped
1/4 – 1/2 cup Thousand Island dressing
In a mixing bowl mix together all ingredients. Use more or less of the Thousand Island dressing depending on how “dippy” you want it to be. Place in oven safe casserole dish and bake in a 350°F oven for 35 minutes or until bubbly and beautiful.
Serve with Gardetto’s rye chips or those little pumpernickel breads you see in the bakery section of your grocery store. I prefer the rye chips because they’re the perfect size, but Ritz crackers or melba toast works well too.
If you have any leftovers it can be used for making Reuben Balls or simple spread on a toasted baguette for a quick and simple Reuben sandwich.