Hot Reuben Dip
Servings: 12 servings
Our Hot Reuben Dip combines Silver Fleece Sauerkraut, Dei Fratelli Seasoned Diced Tomatoes, yellow mustard, cream cheese, and corned beef for a tasty dip perfectly served on toasted rye bread!
Ingredients:
- 1 (27 oz.) can Silver Fleece Sauerkraut, drained
- 1 (28 oz.) can Dei Fratelli Seasoned Diced Tomatoes, drained
- 2 Tbsp. Extra Virgin Olive Oil
- 2 medium Onions, minced
- 2 tsp. Garlic, minced
- 2 Tbsp. Yellow Mustard
- 1 (8 oz.) package Cream Cheese
- 1 tsp. Black Pepper, ground
- 16 oz. Swiss Cheese, grated
- 2 lbs. Corned Beef, cooked and cut into strips
- Caraway Seeds, to taste
- Rye Bread, toasted
Instructions:
- In a medium stockpot, heat olive oil over medium heat. Add the minced onion and garlic. Sauté until the onions are soft and translucent.
- Reduce heat and add Silver Fleece Sauerkraut, yellow mustard, cream cheese, and black pepper. Stir continuously until the cream cheese is completely melted.
- Add Dei Fratelli Seasoned Diced Tomatoes and mix well.
- Add in half of the grated Swiss cheese. Stir together until melted and the mix is spreadable. Stir in the corned beef and heat through.
- Place dip in a 9x13 baking dish. Evenly sprinkle remaining Swiss cheese over the mixture. Heat your oven to broil and place the Hot Reuben Dip under the broiler until the cheese is melted and golden, about 5 minutes.
- Garnish with caraway seeds and serve with toasted rye bread.
Chef's Tip:
Spread this dip on toasted rye bread and make a quick and cheesy take on a Reuben sandwich!
