Reuben'S Dip Pot
A flavorful and creamy Reuben-inspired dip with corned beef, sauerkraut, Swiss cheese, and tangy Thousand Island, perfect for parties and casual gatherings.
Ingredients
- 1 (10-inch) round rye bread or 2 (7-inch) round loaves ⓘ
- 2 Tbsp. melted butter ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1 (8 oz.) can sauerkraut
- 2 (3 oz.) pkg. cream cheese ⓘ
- 1 1/2 c. shredded Swiss cheese ⓘ
- 1 (8 oz.) container plain yogurt ⓘ
- cherry tomatoes ⓘ
- assorted vegetables ⓘ
- 1/4 c. Thousand Island salad dressing ⓘ
- 1/4 tsp. hot pepper sauce ⓘ
- 1 (12 oz.) can corned beef
- 3/4 c. chopped scallions ⓘ
- 1/2 c. chopped tomato ⓘ
- 1 (8 oz.) can sliced water chestnuts ⓘ
Instructions
- Cut a 1/2-inch slice from the top of the loaf and reserve.
- Remove the bread inside the loaf, leaving a 1/2-inch thick shell. Cut the bread into 1 1/4-inch cubes.
- Combine melted butter and vegetable oil; brush on the bread cubes.
- Brown the cubes in a broiler 6 inches from heat, or in a toaster oven, stirring until uniformly colored.
- Set the bread cubes aside.
- In a mixing bowl, combine cream cheese, yogurt, shredded Swiss cheese, and Thousand Island dressing.
- Add the drained sauerkraut, chopped tomato, sliced water chestnuts, and cubed corned beef to the mixture.
- Stir in 1/2 of the chopped scallions and hot pepper sauce.
- Stuff the mixture into the bread shell and top with remaining scallions.
- Bake until heated through and bubbly, about 15 minutes at 350°F (175°C).
- Serve the dip with the toasted bread cubes, cherry tomatoes, and assorted vegetables for dipping.
Tips & Substitutions
For a creamier dip, consider adding a splash of milk or cream to the cheese mixture. You can substitute the corned beef with shredded chicken or even a vegetarian option like mushrooms for a different twist. If you're short on time, pre-packaged shredded cheese and sauerkraut can help speed up preparation.
Serving Suggestions
Serve this delicious dip warm, accompanied by the toasted bread cubes, cherry tomatoes, and assorted vegetables for dipping. It pairs beautifully with American recipes like Hamburger Upside-Down Pie, making it a perfect appetizer for gatherings or game day.
Storage & Reheating
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in a baking dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Reuben'S Dip Pot contains roughly 525 calories, with 12g protein, 20g carbohydrates, and 45g fat. It is an excellent source of vitamin A (25% of the Daily Value), protein (24% of the Daily Value), and calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 750mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and store it in the refrigerator. Just stuff it into the bread shell and bake when you're ready to serve. This allows the flavors to meld beautifully.
What can I use instead of rye bread?
If you don't have rye bread on hand, a sourdough or pumpernickel loaf would work well. These breads will provide a nice flavor and sturdy base for the dip.
Is there a vegetarian version of this recipe?
Absolutely! You can omit the corned beef and replace it with sautéed mushrooms or a mix of your favorite vegetables. The remaining ingredients will still create a delicious and hearty dip.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).