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Hot Reuben Sandwich Dip
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Hot Reuben Sandwich Dip

A hot cheese dip made with all the Reuben sandwich ingredients including sauerkraut
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: American, Jewish
Keyword: Dip, Mash-Up
Servings: 8 people
Calories: 206kcal

Equipment

Ingredients

  • 12 ounces evaporated milk
  • 1 teaspoon corn starch
  • 1/2 pound corned beef
  • 1 cup sauerkraut
  • 2 ounces swiss cheese
  • 1 cup grated jack cheese
  • 1 tablespoon minced onion
  • 2 tablespoons sweet relish
  • 1 tablespoon ketchup
  • 1 teaspoon smoked paprika
  • 1 loaf rye each slice cut into quarters

Instructions

  • Mix the cornstarch into the evaporated milk and whisk to combine. Pour into a pan and bring to a simmer, stirring constantly, until it thickens. Pour into a bowl and allow to cool for 10 minutes.
  • Add the corned beef to a cutting board with the slices of swiss and the sauerkraut. Chop he ingredients all together until they are all very small pieces.
  • Stir the corned beef mixture into the sauce. Add the jack cheese, onion, ketchup, relish, and paprika and stir to combine.
  • Add the mixture to a small baking dish or cast iron and bake at 400 for 30 minutes.
  • Meanwhile, put the bread onto a baking sheet and spray or brush with oil. Bake in the same oven for about 8 minutes until lightly toasted
  • Serve the dip with the bread for dipping.

Nutrition

Calories: 206kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 653mg | Potassium: 273mg | Fiber: 1g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 11mg | Calcium: 288mg | Iron: 1mg