Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, reuben dip. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Reuben Dip is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Reuben Dip is something which I have loved my whole life.
Reuben Dip. this link is to an external site that may or may not meet accessibility guidelines. Reuben Dip is like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey gooey, cheesy dip. You'll love this hot appetizer recipe!
To begin with this recipe, we have to first prepare a few ingredients. You can cook reuben dip using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Reuben Dip:
- Get 1 cup Shredded Swiss Cheese
- Get 1 cup Thousand Island Dressing
- Take 1 packages (8oz) cream cheese, softened
- Get 2 1/4 oz (1 jar) dried beef, finely chopped
- Prepare 1 can (8oz) sauerkraut, rinsed, drained & chopped
- Prepare baguette chips
Paddy's Reuben Dip Recipe photo by Taste of Home. Great use of deli cut or leftover corned beef, try this recipe for St This Hot Reuben Dip is warm and creamy and melty with Swiss cheese, chopped corn beef, mayonnaise. Make this Hot Reuben Dip by combining cream cheese, Thousand Island dressing and corned beef. Learn how to make a Baked Reuben Dip recipe!
Instructions to make Reuben Dip:
- Mix all ingredients in a bowl and microwave on high 4-6 minutes or until cheese is melted and dip is hot.
- Serve with Cheddar sun-dried tomato baguette chips.
I hope you enjoy these easy Hot Reuben Dip! It's amazing some of the things you can make a dip out of, as is the case with this Reuben dip. Basically, if you enjoy Reuben sandwiches you are sure to like this dip. A nice dip for a crockette. Serve with bagel chips, cocktail rye bread, or your favorite dippers.
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