Reviewed: Apr. 24, 2006

tasted just like a sandwich. I used more thousand island and less cheese. everyone loved it.

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Reviewed: Apr. 15, 2006

I made this for a party and it is delicious. I did add 1 8 oz bottle of Kraft thousand Island drsg so about doubled that. Serving it with cocktail rye but might pick up some rye triscuits per other reviewer's suggestions.

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GABRIELLAM

Cooking Level: Intermediate

Home Town: Bonn, Nordrhein-Westfalen, Germany

Living In: Mundelein, Illinois, USA

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Reviewed: Mar. 28, 2006

This was a bit too salty for my guests. Also not very appealing looking - too flat in the pan. I would suggest a smaller dish, or double recipe in a large pan so that you can actually DIP into it.

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WannaCook

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Reviewed: Mar. 23, 2006

I bought this dip to a Bunko party and it was the biggest hit! Added extra 1,000 Island and didn't use all of the cheese. I also baked it as directed then transfered it in to my electric(very larg) fondue pot to keep warm all night.

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violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Mar. 2, 2006

I got lots of compliments on this dish--the gist being "I don't even like sauerkraut, but this is good!" But I love sauerkraut and I thought it was a bit bland (I did not rinse the kraut). Maybe it was the kraut I used, maybe it was the 1000 Island dressing I used. Bottom line: I would make it again.

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J9

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Reviewed: Feb. 17, 2006

Went over well at my party. I thought it was a little bland, but everyone else loved it. Will probably make again, will not rinse the saurkraut next time. I think that rinsed a lot of flavor away.

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Carol Sue

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 6, 2006

Outstanding! My guests could not eat it fast enough.

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redjag

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Worth, Florida, USA

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Reviewed: Feb. 6, 2006

Now a Super Bowl Sunday standard in our home!! This was EXCELLENT!! I did mix all ingredients instead of layer and did cook in oven as directed but kept it warm (stirring every now and then) in a electric fondue pot on warm. WAS SOOO GOOD! I served this with rye cocktail bread that I cut in half to make dipping easier and also Rye Triscuits. Thank you SO MUCH!!

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Tamara Grimes Lemasters

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 6, 2006

I made the mistake of using canned corned beef, I do think this recipe would be great if I would have used 'real' corned beef. Otherwise, everyone in the family thought it was good.

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shellnscott

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

Living In: Gwinn, Michigan, USA

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Reviewed: Jan. 22, 2006

This is outstanding! I bought the flat brisket corned beef and cooked it in the crockpot. I used a fork to shred it. Next time, in addition to shredding it, I will cut the shreddings in half or thirds. Thank you.

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Jan. 22, 2006

I made this dip for my husband to take to work and it was a big hit with all his co-workers. Served with cocktail rye bread and kept warm in a small crock pot, there were no ingredients that I would change in this recipe.

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JENDRAS

Cooking Level: Intermediate

Home Town: Carthage, Tennessee, USA

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Reviewed: Jan. 3, 2006

I made this for New Years Day. It was very good, everyone loved it. It was a tad greasy, so I soaked up grease with a piece of bread before serving. I mixed mine instead of layering it. Worked great. Served with Party Bread. Will make again.

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BLL

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Reviewed: Dec. 31, 2005

I have tried a couple of Reuben Dip recipies on here, and this one outshines them by far. I do double up on the kraut, as well as the mayo/dressing mixture. I think if I didn't bring this dish to all the gatherings I go to, they wouldn't let me in! It's definitely best with the Deli Rye Triscuit crackers!

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lmboehm

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Reviewed: Dec. 16, 2005

The taste on this was good, but unless you have a way to keep it warm the cheese gets hard to eat pretty fast.

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ANGIZ74

Cooking Level: Intermediate

Home Town: Hermitage, Pennsylvania, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Nov. 14, 2005

Exceptional... brought to family gathering & was scooped up fast. Will definitely make again.

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Laura R.

Cooking Level: Intermediate

Home Town: Plattsburgh, New York, USA

Living In: Springfield, Vermont, USA

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Reviewed: Nov. 6, 2005

This is missing way to many ingredients compared to the real Reuben dip

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Mark J.

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Reviewed: Nov. 3, 2005

My mom has been making this for years, so I took pieces of her version and added it to this one. I skipped the Thousand Island dressing and used 2 cups of mayo with 1 can of drained and rinsed sauerkraut, a pound of shredded corned beef, one pound of shredded Swiss, 8 oz. shredded cheddar and 8 oz. of mozzarella. I mixed it altogether and baked it in a greased 9x13 for 1/2 hour and it was out of this world. I served it with Triscuits and cocktail rye, which my guests really enjoyed.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2005

I thought this dip was excellent! I omited the mayonaise, seeing as though I don't use mayonaise on a normal reuben sanwich. It turned out great! I went to the bakery, and got a whole loaf of unseeded rye bread and cut it into big chunks. I also kept the dip warm by using an non-stick electric fondue pot. It worked out great! It was so good and my entire family loved it!

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JULIE_17

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Reviewed: Oct. 8, 2005

Anyone who enjoys Reubens will love this dip!

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 3, 2005

I made this for a football party this past weekend and ended up with half of it left. I think it needs something to "jazz" it up, maybe a couple teaspoons of spicy mustard or something. Just didn't do it for me and/or apparently my guests. It was okay but too expensive to make (using quality ingredients) to not have anyone rave over it or ask for the recipe. Don't know if I will make again. I did mix it together as others have suggested but don't think that would affect the taste that much.

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BJM5596

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Tallahassee, Florida, USA

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