Reviewed: Sep. 13, 2004

After coming across this recipe, I decided to use this as a filling for an actual sandwich. Therefore, I doubled the amount of corned beef and decided to cut the amount of cheese in half. After the mixture was done baking, I decided to stir everything together. WOW -- it was terrific. I served it on toasted rye bread. What a great find!

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Aug. 21, 2004

I made this recipe for a small party. Everyone loved it and it was the first appitizer to go. One of my guests who DOESN'T like Reubens even like this recipe. I will definitely make it again! Make sure you keep it warm if you want to serve it as a dip. Mine stayed out long enough to be more like Reuben Squares - great none the less.

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AMYWILL

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Reviewed: Aug. 3, 2004

Heavenly, if you are a reuben lover! Which we all were. Delicious! Wouldn't change a thing! Thanks for sharing!

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LIV2002

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Reviewed: May 21, 2004

I am told this recipe was terrific! I served it at our annual Kentucky Derby party. It went in a flash! I am preparing it for our annual neighborhood garden tour. I will definitely try it this time! I served it with cocktail rye bread and rye Triscuits. It was a hit! I was looking for a substitute for baby reubens, which were somewhat difficult to serve for a huge crowd.

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Andi

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 2, 2004

My bunko crowd loved this and we are a tough group of woman to please! Easy to assemble, I did chop the sauerkraut so easier to scoop out with the rye bread.

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PMCBJB

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Reviewed: Feb. 28, 2004

This is so good. I buttered and toasted sourdough deli slices for dipping.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 2, 2004

My husband loved it. I liked it. Next time I wouldn't rinse the krout since we could hardly taste it at all in the finished product. If I have any left over corned beef I'll probably make it again.

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Flashsmith

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Reviewed: Feb. 2, 2004

Very good but a little oily! I used 10 oz of cheese and it still almost seemed like too much. I also used 3/4 cup of each mayo and dressing. Next time I will use less cheese and maybe lessen the ratio of mayo to dressing!

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Kelly H

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Reviewed: Feb. 1, 2004

I'm not a Reuben lover, so I didn't even get a chance to taste this, however, my Reuben lovin' guests gave this five stars. I ran my kraut thru the food processor to help make it easier to eat and served on party pumpernickel. A nice change from the run of the mill appetizer. Thanks Karen!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 17, 2004

Delicious. Used 3/4 cup each mayo and thousand island dressing. Served with rye crackers.

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TRISHREYN

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Reviewed: Jan. 5, 2004

This was delicious!! Will definitely make again. I will chop the sauerkraut next time though, it's a little hard to put on the cracker/bread. Also, will add more mayo and thousand island to make it less dry! Excellent flavor!

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mimi93940

Cooking Level: Intermediate

Home Town: Edwardsville, Kansas, USA

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Reviewed: Jan. 3, 2004

I thought this was absolutely delicious. Used to have another one years ago, but lost it. I thought that that one was the best ever, and nothing could compare, but I was wrong. This was a big hit!!! Can't wait to make it again!

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MINEEMOWSE

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

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Reviewed: Jan. 1, 2004

awesome recipe!!! the only change i made was to use less mayo - 1/4 cup mayo to 8 oz bottle of russian dressing. i also made this in 2 smaller dishes as i served this for new year's eve & again on new year's day. it was gone in no time - this one's a keeper!!

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CARRIE130

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Reviewed: Dec. 18, 2003

I have used this recipe before and I put all the ingredients together and then let cook in my crock pot for 4 hours. Then I serve it in my mini crock pot in order to keep it warm.

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SHAYNAB

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Reviewed: Nov. 24, 2003

This was a tasty dip for anyone with a reuben craving. The flavors blended well and it was really easy to throw together on a friday night! Next time I might add some extra corned beef, as I really would like that to be the star of the dish. But I'll definitely make this again!

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krschumm

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2003

Wow, everyone loved this dip! It is so easy to make and I would highly recommed it. It's really great for parties, and is so different from the usual party dips other people bring. This dip is always gone before all the others!

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Lainey

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Reviewed: Nov. 7, 2003

A hit! For the corned beef, I used one 12 oz can of corned beef. I also doubled the sauce, I hate dry dishes. And it only took about 10-15 min to bake in my oven. Everyone loved it!!

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lynnmt

Cooking Level: Expert

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Reviewed: Nov. 4, 2003

I was almost afraid to make this because of some of the negative reviews, but it is wonderful. I served it with cocktail rye as an appetizer for dinner guests, and we all loved it. I used 3/4 cup mayo and 3/4 cup 1000 Island as someone suggested, but I think 1/2 cup of each would have been sufficient. I used deli sliced corned beef; I just think it's more appealing than canned. I will definitely make this again, but will follow the recipe exactly next time.

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SUSANAK

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Reviewed: Sep. 16, 2003

I didn't get a chance to try it! I made it for a get together and never got to it, BUT... all the guests took some home and told me the LOVED it.

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VICKIWHITE

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Reviewed: Apr. 18, 2003

This dip was a hit with everyone! Easy to make and so good!

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lots of laughs

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