Five-Layer Reuben Dip

Grab a plate, scoop and then dip. These five layers are inspired by a favorite diner sandwich: we love to serve this with rye bread toasts[ or crackers for an extra boost of caraway. Make the day before and refrigerate to save time on game day.]

Total Time:
1 hr 35 min
Prep:
35 min
Inactive:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 1/2 cups shredded Swiss (about 6 ounces)
  • 1 cup mayonnaise
  • 2 teaspoons spicy brown mustard
  • 4 ounces cream cheese
  • Kosher salt and freshly ground black pepper
  • 2 cups prepared dry coleslaw mix
  • 2 cups prepared sauerkraut
  • 1 tablespoon white vinegar
  • 8 ounces thinly sliced corned beef
  • 1/2 cup prepared chili sauce, such as Heinz
  • 1/2 cup ketchup
  • 4 slices seeded rye bread, toasted and cut into small pieces
  • Rye bread toasts, rye crackers or potato chips for serving
Directions
  • Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.

  • Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.

  • Add the corned beef to the food processor and pulse until coarsely chopped.

  • Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.

  • Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.

  • Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Kickoff Snacks