Hot Reuben Dip
An unusual concoction of sauerkraut and corned beef, won the Appetizers and Snacks category of the 2004 High Plains Journal Recipe Contest. Entered by Brandi Jecha, of Timken, Kan, the Hot Reuben Dip was easy and quick to make. Jecha said the recipe came from an uncle. "My uncle worked in Wyoming for a time, and was served this dip at a friend's house," she said. "We make our own sauerkraut, so I thought it would be a good way to use some of it." The Jechas enjoy the flavor of the dip and she usually tries to make it for special occasions. "I like to take it to parties throughout the year, but especially during the end of the year holidays," she said.
An unusual concoction of sauerkraut and corned beef, won the Appetizers and Snacks category of the 2004 High Plains Journal Recipe Contest. Entered by Brandi Jecha, of Timken, Kan, the Hot Reuben Dip was easy and quick to make. Jecha said the recipe came from an uncle. "My uncle worked in Wyoming for a time, and was served this dip at a friend's house," she said. "We make our own sauerkraut, so I thought it would be a good way to use some of it." The Jechas enjoy the flavor of the dip and she usually tries to make it for special occasions. "I like to take it to parties throughout the year, but especially during the end of the year holidays," she said.
- Carbohydrate 56.1777281620381 g
- Cholesterol 908.306918189306 mg
- Fat 271.419931893368 g
- Fiber 11.5098103785038 g
- Protein 182.869641531031 g
- Saturated Fat 145.155147232343 g
- Serving Size 1 1 Recipe (1676g)
- Sodium 9630.93830842168 mg
- Sugar 44.6679177835343 g
- Trans Fat 29.9916885222198 g
- Calories 3391 calories
Step-by-step
- Chop meat.
- Drain kraut.
- Put all ingredients into a crock pot and heat.
- Serve with thin crackers.
A list of ingredients never reveals how much moisture hides inside fermented cabbage. Sauerkraut holds an enormous amount of liquid within its shredded leaves, and failing to account for that water will turn a thick, clinging dairy spread into a watery soup. Pressing the kraut firmly in a fine-mesh strainer or squeezing it inside a clean kitchen towel removes excess brine before it ever touches the mixing bowl. Swiss cheese and cream cheese require gentle, consistent warmth to melt without breaking into an oily slick, making a slow cooker set on low heat the ideal vessel for gradual emulsification. Dice the corned beef into small, uniform pieces measuring roughly one-quarter inch so that each scoop delivers balanced proportions of meat, sharp cheese, and creamy base rather than a single heavy chunk. Cream cheese must be softened completely at room temperature for at least 45 minutes prior to mixing to prevent unsightly lumps from forming within the dip. Stir the mixture occasionally during the heating phase to ensure the dairy fats integrate smoothly with the proteins from the beef and cheese. Serve the warm dip immediately alongside thin, neutral crackers that offer structural rigidity without competing with the assertive tang of the fermented cabbage and cured meat.
