The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 29, 2008
This recipe is very good and easy to make. The only thing I did differently was to add green onions as a layer. It turned out wonderfully!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 28, 2008
Very good, tastes exactly like a reuben. Served with party rye. Will use again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 24, 2008
Took this to a party last night and it was a big hit. Many wanted the receipe. Biggest thing: it was easy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2008
Great dip even my 7 year old son loved it. My father in law is a huge reuben fan so I made this with him in mind. I did cut the recipe in half since I was making so many other dishes. It was half gone and he took the leftovers home to eat later. Really very good. I served it with Toasted rye bread.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 22, 2008
This really did taste like a reubin, had compliments all around. Great idea!
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Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
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Reviewed: Aug. 18, 2008
I've made a few variations of this dip, and well, they all pretty much taste the same to me. Still a good recipe, though. I like it best with small pieces of pumpernickel bread.
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 13, 2008
I have made this twice now. The first time I followed the recipe to a "T". The next time I changed it to my families taste. I used 1/4 cup mayo and 3/4 cup Thousand Island rather than half and half. It gave it more of the Reuben flavor. Also I just mixed everything together rather then layering it. It seemed to make no difference to us and it was a lot faster. To keep it warm I used a heating pack form the pyrex portable (I'm sure a crockpot would work great too). I served it with cocktail rye bread. This is a keeper and everyone always wants the recipe!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA
Living In: Clearwater, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 9, 2008
My daughter and I are huge Reuben fans and we loved this. I used 4 oz. cream cheese instead of mayo as suggested by another reviewer and almost a full bottle of Marzetti Thousand Island along with a tsp of caraway seed and 10 oz of deli corned beef then mixed everything together. I reserved a little of the Swiss cheese to put on the top and baked it in a Pampered Chef round stoneware baking dish until it was bubbly. It wasn't greasy at all, we will be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 21, 2008
Fantastic Dip! My hubby found it and said, "makes this!" I told him I don't know about that one. Boy am I glad I made it! The only thing I changed, was I used 16oz velveeta. I figured it would reheat better. Just perfect! At first I started eating it with chips, but I found it to be MUCh better with just rye bread!
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Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2008
This was a big hit at my last party. I served it with rye chips and pumpernickel bread. I think I will put in a crock pot next time to keep it warm. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 12, 2008
What a great recipe! I took this to a memorial day party and numerous people asked me for the recipe. I did alter it some. I used a larger jar of sauerkraut as well as added more 1000 island dressing. Although another reviewer warned against using low fat dressing, I used fat free kraft 1000 island and it was fabulous! Very tangy and perfect. We served this with fresh marbled rye bread. I definitely recommend this for any summer BBQ or party!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 20, 2008
Great, everyone loved it. Will make again.
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Cooking Level: Intermediate

Home Town: Pewaukee, Wisconsin, USA
Living In: Jackson, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 19, 2008
I made this for a work function, everyone loved it and asked for the recipe. Since I was at work I had it in the slow cooker. A friend of mine made it in the oven and said it wasn't as good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 10, 2008
So good! Wonderful flavor and very creamy. I used rye triscuits and they tasted great.
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Kel
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Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA
Living In: Glassboro, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 14, 2008
Love it. I lay slices of provolone cheese on top and when it is none cooking I scoop some onto Rye & Marble bread for a sandwich!
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Cooking Level: Expert

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 11, 2008
Everyone at my party LOVED this! (including myself. Once everyone got a taste of it it was gone in no time! I was short for time, so I mixed it all together & microwaved it for about 5 minutes & served it in my mini crockpot to keep it warm with a loaf of toasted rye bread cut into chunks for dipping. It was a HUGE hit! I will definitely make this one again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 18, 2008
Amazing, amazing, amazing. I make this for every get together I have and any pot luck and people RAVE about it and always ask for the recipe. I don't layer it, I mix it and then bake it. Sometimes, I will put it in a crock pot on low for a few hours but I noticed it gets a little greasy that way. Although, that does not stop people from eating it all!! It is the best served with any rye bread not toasted, people will always make a sandwich out of it!
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Val

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA
Living In: Ladera Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 18, 2008
Wow... this is amazing. I had made one before, combining everything in a crock pot, but I (along with everyone else), LOVED this... it was absolutely delicious. I layered the kraut, corned beef, dressing and cheese (in that order)in a large (13x9) corning ware dish and baked it. I used the jarred kraut and everyone commented how moist and sweet it was. I used Ken's new Russian dressing (2 small bottles) with a little mayo to thin. My husband and I are fighting over the leftovers! Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 3, 2008
I also put this in my crockpot. I LOVE this recipe. Its great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 3, 2008
Made this in a large glass baking pan and it was layered after cooking. It was very delicious! It never turned out to use as "dip" but we cut in squares to fit party rye, and leftovers (only 2 of us) was reheated and larger squares cut and placed on toasted regular rye bread and this was better than the regular type Reuben's. We loved it and will make this all the time now! GREAT!!!
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