The Reuben dip originated from the Reuben sandwich, which is a deli sandwich with all the meat and cheese loaded between the sandwiches. For this recipe, you simply place what is originally placed between the sandwich inside a baking tray instead, and then serve it with various ingredients for dipping such as breadsticks and toasts. Hence the term ‘Reuben dip’.
I would recommend that you make this dip only when there are many guests in the house, and if your guests are cheese lovers, because this cheese dip can be quite dense and heavy and can get too overwhelming if served with only a few persons around. Try to get some light bites to accompany this dip too, to help neutralise the heaviness which comes naturally with the cheeses.
- Cream cheese: 220g, softened
- Picnic ham: 1.5 cup, diced (about 10 slices)
- Swiss cheese: 200g, grated (about 1.5 cups)
- Sauerkraut: 1/2 cup, squeezed dry of the canned liquid
- Thousand Island dressing: 1/4 cup
- Breadstick/toasted bread/cucumber: to serve with
- Preheat oven at 220 degrees Celsius.
- Combine cream cheese, ham, 1/2 of Swiss cheese, sauerkraut and Thousand Island dressing in a mixing bowl. Scoop into a baking dish and level.
- Top with remaining Swiss Cheese.
- Bake 20min till bubbling and browned.
- Serve hot with breadsticks, toasted breads, cucumber slices, bretzels etc.
4 – 6 persons as a party dish