Chef Dad's Reuben Dip

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By Jennifer Thomas By Jennifer Thomas


1 lb. thinly sliced corned beef (from your grocer's deli)
8 oz. Baby Swiss Cheese (shredded)
8 oz. Gruyere Cheese (shredded)
1 cup Thousand Island Dressing
1 cup sauerkraut (drained very well and chopped)
Rye bread
Soft butter


1) Chop your corned beef into small pieces then put in a large bowl with the cheeses, dressing, sauerkraut then mix well together.

2) You can cook this dip in a crock pot or in the oven. If using a crock pot, first spray the inside with a cooking spray then add the mixture. Cover then cook on low for 3 hours or high for 1-1/2 hours. Stir occasionally if you can. Serve this dip straight from the crock pot, but turn the temperature to the lowest setting after it's ready to keep it warm. If you prefer to bake this, turn the oven on to 350 degrees. Put in a sprayed or buttered casserole dish then bake uncovered for 30 to 35 minutes until bubbling around the edges and starts browning on top.

3) When the dip is ready, toast your rye bread in the toaster then put a tiny bit of butter on one side. Cut your rye bread into halves or fourths to serve the dip on top of it.

Cook's Notes: If you don't feel like making your own toasted rye bread, you can use Trisket®, Ritz® or Club® crackers. When it comes to the cheese, feel free to use 16 oz. of Swiss if you'd prefer, but make sure you buy it in bricks then shred the cheese yourself. Brick cheese is a bit softer and fresher tasting. Plus it melts better. 
Homemade 1000 Island Dressing (1 Cup)

3/4 cup mayonnaise
2 Tbsp. ketchup
2 Tbsp. sweet relish
1 tsp. fresh squeezed lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Whisk all ingredients together then refrigerate covered for one hour before using.