Rueben Dip





5 min


20 min




  • 2 tbsp ‏butter
  • 2 tbsp ‏flour
  • 8 oz. ‏cream cheese-I use low-fat!
  • 8 oz. shredded or cut into small chunks ‏Swiss cheese-Sargento is the best!
  • 1/4 cup ‏milk-I use skim
  • 16 oz. ‏sauerkraut drained
  • about 1 cup more if desired ‏shredded or chopped corned beef -I use leftovers,but deli meat works too.
  • 1 loaf or 1 box. You decide! ‏rye bread, pumpernickel, crackers

The Teacher's Table

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This addictive Rueben Dip is full of corned beef and is perfectly cheesy.

  1. Shred up corned beef with a fork.
  2. Place butter and flour into a sauce pan over medium heat.
  3. Stir until butter is melted and flour is combined.
  4. Add in milk and stir to combine.
  5. Add cream cheese and Swiss cheese. Allow cheese to melt and become creamy. Stir every minute or so.
  6. Once cheese is melted add in drained sauerkraut and corned beef. Stir to combine.
  7. At this point you can eat it!

This dip is great to make ahead of time and can easily be reheated in a mini crock pot on low.

Serve with rye bread, pumpernickel bread, and/or crackers.

The finished product can be eaten immediately or refrigerated and reheated in a crock pot later.

I love to eat this with pumpernickel bread!

The Teacher's Table

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