Reuben, Reuben Dip

Serves: 5
Total Calories: 593
Yield: 5 cups


1 (14-ounce) can sauerkraut
4 ounces cooked corned beef
1 small onion
1 cup mayonnaise
1 cup sour cream
1 cup shredded Swiss cheese
1 tablespoon prepared horseradish
1 teaspoon Dijon style mustard


Drain and squeeze excess moisture from sauerkraut. Process it with corned beef and onion until finely chopped. Pour corned beef mixture in a bowl and mix in mayonnaise, sour cream, cheese, horseradish, and Dijon mustard. Place in Pam-sprayed 1-quart baking dish. Bake in preheated 350° oven 30–40 minutes or until bubbly. Serve with party rye bread.

Fun Fact: Reuben Kulakofsky, a grocer from Omaha, first served a reuben in a poker game at the Blackstone Hotel (1920–1935). The hotel's owner, Charles Schimmel, put it on the menu, and it became famous. But wait! Descendants of Arnold Reuben, owner of now defunct Reuben Restaurant on 58th Street in NYC, also claim it. Jacob Reuben, a butcher and deli owner in Brooklyn claims the invention as well. And further, the Dundee Dell restaurant in Omaha, who still serve it, say they invented it. The first, however, is most widely accepted. Variations abound, but most include meat, cabbage, cheese, and dressing.

Nutritional Facts:

Serves: 5
Total Calories: 593
Calories from Fat: 497

This Reuben, Reuben Dip recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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