Ingredients:

  • 8 oz cream cheese, softened
  • 8 oz Swiss cheese, shredded (about 2 cups, divided)
  • 8 oz cooked corned beef, finely chopped
  • 1 cup sauerkraut, thoroughly drained and patted dry (approx 4 oz dry weight)
  • 3/4 cup Thousand Island dressing
  • 1/2 cup sour cream (full fat)
  • 1/2 cup mayonnaise (full fat)
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 baking dish or a 9-inch pie plate. Drain the sauerkraut and use paper towels or a clean dishcloth to thoroughly pat it dry. Finely chop the cooked corned beef.
  2. In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, Thousand Island dressing, onion powder, and pepper. Mix until everything is perfectly combined and homogenous.
  3. Reserve 1/2 cup of the shredded Swiss cheese for topping. Gently fold the chopped corned beef, the dry sauerkraut, and the remaining 1 1/2 cups of Swiss cheese into the cream cheese mixture until evenly distributed.
  4. Spoon the dip mixture into your prepared baking dish, smoothing the surface. Sprinkle the reserved 1/2 cup of Swiss cheese evenly over the top layer.
  5. Bake for 20 to 25 minutes, or until the edges are vigorously bubbling and the top Swiss cheese layer has melted and turned a bubbly golden brown.
  6. Let the hot reuben dip rest for 5 minutes before serving. This allows the creamy base to stabilize. Serve immediately with rye chips or sturdy crackers.