Nana Recipe Wednesday — Reuben Dip

by Sarah on October 16, 2013

Well, here we are folks. The beginning of what could be a long and lasting relationship.  Nana + Sunday football = delicious and fattening football gluttony. A match made in heaven.

Or hell.

Or maybe just heartburn.

This dip is like the Reuben sandwich, sans the bread.  Except that you serve this with rye toast points or rye Melba toast.  Or rye or pumpernickel cocktail bread.  Or rye Triscuits, which is what I have today.  Have you had rye Triscuits?  They’re wonderful.

In a small saucepan, combine room temperature cream cheese, Swiss cheese, chopped corned beef, sauerkraut and sour cream.  Heat through on low heat till combined and hot.  That’s it.  I got corned beef from the deli but I’m thinking this would be smashing with leftovers from St. Patrick’s day.

Garnish with a bit of spare Swiss cheese and slather on rye crackers.  Mmmmm.  Good.  Really!  Don’t let the photos fool you, I realize it looks a little odd.  A little pink.  Just close your eyes.  Just like a Reuben sandwich!

Nana's Reuben Dip


  • 1-3 oz. package cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup Swiss cheese, grated
  • 4 oz. sliced corned beef, finely diced
  • 2-3 Tbsp milk


  • Heat all ingredients in a small saucepan over low heat 'til hot. Thin with milk if necessary. Makes 1-1/2 cups. Serve with rye crackers or Melba toast.

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