Wednesday, December 21, 2011

Warm Reuben Dip

Warm Reuben Spread recipe
Kraft's picture

We had company the other evening and I wanted to serve an appetizer -- but something just a bit different; something out of the ordinary.

Something we had never had before!

(I love doing that!  Trying new recipes on company!)

This recipe popped up in my e-mail and since my entire family loves Reuben sandwiches, I decided we'd give it a try!

I've made it twice this week . . .and I might make it again this weekend!

It's so easy!  I made a few minor adjustments -- the following is the original recipe.  I'll give my changes below the recipe.

Warm Reuben Dip
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
TRISCUIT Deli-Style Rye Crackers


Preheat oven to 350ºF.

Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.    

Spread into a 9-inch pie plate or shallow dish.    

Bake 20 min. or until heated through. Serve warm with crackers.    


1- 8oz package of cream cheese
1/3 cup 1,000 Island dressing
1/4 lb. turkey pastrami, cut on a #12 thickness from the deli, chopped fine
2 cups shredded swiss cheese, divided.  1 1/2 cups mixed into the mixture, the remaining 1/2 cup sprinkled on top before baking
Rye crackers, pita chips, or rye deli bread (the small square bread found in the deli section!)

The first time I baked it.  I prefer it that way because I like the brown-toasty color of it from baking it.  The second time, I warmed it in the crock pot.  The benefit of this way is that it stays warm throughout the evening; a real bonus!

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