Reviewed: Nov. 1, 2009

A definite crowd pleaser. My husband said there was too much saukerat but I thought it was just perfect. I bought corned beef from the deli and cubed it. The dip was easy and fantastic.

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Annie0411

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Reviewed: Oct. 11, 2009

Liked it, didn't love it. Next time I'll probably just make a sandwich if I'm craving a reuben.

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2009

Excellent! I doubled the recipe for a large party but I didn't double the cheese. Thank goodness it was plenty cheesy enough. It was the hit of the party served with Rye Bread squares.

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Tina

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Reviewed: Oct. 5, 2009

Unfortunately, I didn't care for this dip as the other reviewers. I followed the recipe exactly. I thought it was heavy on the saurkraut and too light on the dressing. I served with with cocktail rye.

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Amaruzi

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Reviewed: Oct. 5, 2009

I really didn't know what to expect with this recipe....made it for a sunday football game and it went so fast! Really simple served with lightly toasted rye bread...Yummy...thanks for the recipe!!

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Sherri

Cooking Level: Intermediate

Home Town: Brunswick, Ohio, USA

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Reviewed: Aug. 19, 2009

Very easy served with toasted rye bread

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ktchup

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Reviewed: Aug. 12, 2009

i loved this dip. it was so delicious. guests at the party that i made it for said it was great!! i went with a dish with 20 servings and left with an empty dish and people wanting the recipe. i have to admit, this was the best recipe i have used in a long time. awesome!!!

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beth

Cooking Level: Beginning

Home Town: Covington, Kentucky, USA

Living In: Florence, Kentucky, USA

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Reviewed: Jul. 13, 2009

This was a big hit at my nephew's birthday party yesterday. I served with Rye Cocktail Bread and Rye Triscuits. Next time though I think I will add some more Thousand Island Dressing though as it was a little dry.

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Los

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Jul. 12, 2009

Very good dip and unique. Cheeses can get a little oily and runny, which didn't bother me but might put some people off.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jun. 13, 2009

As a Reuben lover I thought this was really good. I made using all reduced-fat versions of the ingredients. I served with mini-rye but it gets messy because the bread is soft. Next time I might try toasting the bread first or using some kind of cracker.

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Lisa

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Reviewed: May 16, 2009

Served this at a cookout and every party goer asked for the recipe. After cooking it, I scooped it all out and mixed it together in a serving dish with the bread and crackers. Just had to microwave once we got to party. You also need a small serving knife for folks to spread it on their cracker etc. BIG HIT would make again in a heartbeat.

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CAPECODDIES

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

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Reviewed: May 16, 2009

Awesome! I big hit every time I make it!

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doodleandcookie

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Reviewed: May 9, 2009

Mine seperated, then burned. Flavor was just OK and I LOVE reubens, not really sure what went wrong, blah!

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Apr. 2, 2009

This recipe was really good. The only thing I think is that next time I will maybe put the cheese on top instead. Maybe that will make it look a little more appetizing, but it did taste exactly like a Reuben sandwich. Thanks for posting!

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 21, 2009

This was really good! I had to improvise and make my own pretend 'Thousand Island' with chili sauce, mayo, and a little dill. I mixed the ingredients together instead of layering and added a little cheese to the top. I halved this recipe to use my leftover corned beef and baked it in 2 gratin dishes for 20 minutes @ 350. Turned out great - and GONE. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 4, 2009

I followed the advice of some other reviewers and just made this in my crockpot after mixing it all together. This made quite alot and since there weren't that many people over there were left overs. I didn't use the crockpot to reheat it and the dip kind of seperated. That was easily fixed by stirring it, however it didn't taste quite as good the second day. I will make this again though I will add a little more thousand island dressing and will make sure I had more than one loaf of rye bread.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Reviewed: Feb. 3, 2009

I made this for a big crowd for a Super Bowl party. I doubled the recipe....it went REAL QUICK! I served it with mini rye bread, mini pumpernickel, and wheat thins. I followed the recipe...BUT...I didn't use as much Swiss as it called for...it seemed to be too much. Also...I pushed down the corned beef and cheese layers with a fork, so it would get into the layer of sauerkraut, so there was a little of everthing in each bite. I also kind of pushed down some of the dressing layer into the other layers. It was gone in no time after it was baked...and I was asked for the recipe by several people. This is a keeper!!

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Kim T

Cooking Level: Expert

Home Town: Westmont, Illinois, USA

Living In: Lisle, Illinois, USA

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Reviewed: Feb. 1, 2009

we made this today for super bowl. omg it was fabulous! served it with rye bread points and it was just like a sandwich. delicious and so easy! we will make this often!

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TDK

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Reviewed: Feb. 1, 2009

Everybody at the party loved it! I should have made more.

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Minda

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Reviewed: Feb. 1, 2009

I can't say enough good things about this recipe! We served it at my wedding reception and I lost track of how many people commented on how delicious and unique it was. People who don't even like reuben sandwiches (let alone several of the ingredients) were trying it and coming back for seconds. This recipe was definitely a crowd-pleaser! My mother said it reheated much better than she expected and made a great sandwich the next day.

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EMMYBECCA

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