Servings
6Prep
5 minCook
20 minIngredients
| butter | 2 tbsp | |
| flour | 2 tbsp | |
| cream cheese-I use low-fat! | 8 oz. | |
| Swiss cheese-Sargento is the best! | 8 oz. shredded or cut into small chunks | |
| milk-I use skim | 1/4 cup | |
| sauerkraut drained | 16 oz. | |
| shredded or chopped corned beef -I use leftovers,but deli meat works too. | about 1 cup more if desired | |
| rye bread, pumpernickel, crackers | 1 loaf or 1 box. You decide! |
This addictive Rueben Dip is full of corned beef and is perfectly cheesy.
- Shred up corned beef with a fork.
- Place butter and flour into a sauce pan over medium heat.
- Stir until butter is melted and flour is combined.
- Add in milk and stir to combine.
- Add cream cheese and Swiss cheese. Allow cheese to melt and become creamy. Stir every minute or so.
- Once cheese is melted add in drained sauerkraut and corned beef. Stir to combine.
- 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!
No Comments