Reviewed: Mar. 17, 2012

Very good. I did think it had a bit too much onion. But my husband ate it like there was no tomorrow. Served it with Rye Triscuits. Thank you for the recipe.

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2 users found this review helpful

Reviewer:

Valorie

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Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Mar. 12, 2007

I have made this recipe over and over again. I have put it together the nightbefore & stored it in the fridgerator and then cooked it the next day. Everyone has raved about it - I have given this recipe out over & over again. Great for a quick gathering. I wish I could give it more than 5 stars!!

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11 users found this review helpful

Reviewer:

Deb123

Reviewed: Jan. 23, 2007

The flavor was a little bland, and the corned beef was too minced. I will look for another recipe. Thanks anyway!

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1 user found this review helpful

Reviewer:

beannay

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Jun. 28, 2006

Great recipe. I made this recipe for a candel party last night and it was a hit. Many guests asked for the recipe. They liked it because it was different and it tasted great. I agree with doubling the amount of Thousand Island dressing as suggested by another reviewer. I served it with the rye crackers and with Triscuits.

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5 users found this review helpful

Reviewer:

Chef Danielle

Cooking Level: Expert

Home Town: Grantville, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

Reviewed: May 17, 2006

I love this dip! My mom made it for years and now it's one of my favorites too. We usually spoon the dip onto individual rye chips and bake them into perfectly portioned finger foods.

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4 users found this review helpful

Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

Reviewed: Mar. 20, 2006

This is very good. I made a few changes because of personal taste. I used cream cheese instead of the mayo and sour cream. I also did not blend this in a blender. I just mixed in a mixer after chopping the corn beef up. Then i put this in a small crock pot and put the cheese on top. It was gone very fast. Thanks for a great recipe.

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3 users found this review helpful

Reviewer:

JSKINLAW

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Berwick, Maine, USA

Reviewed: Jan. 3, 2006

I adjusted the recipe some to fit what I had. I used a whole can of corned beef, a 12 oz. can of kraut, 12 oz. swiss that was deli slices that I chopped before putting in the processor and I only had 1 tablespoon of horseradish - It did need the whole 3 tablespoons...I would have given it a 5 star if I would have made it with more horseradish. It was good, and even good re-heated. Ate it with rye crackers, and even people who didn't like sourkraut said it was good.

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Reviewer:

LisaInTexas

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Dec. 20, 2005

Not the best Reuben Dip we've had. Results came out too 'runny'. OK if you're sitting around a table "fondue style", but too messy to eat standing at a party.

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5 users found this review helpful