Swiss Sauerkraut Dip Recipes

SWISS SAUERKRAUT DIP

Steps:

• Mix the corned beef, 1 cup of cheese, onion, sauerkraut and mayonnaise and pour into a baking dish.
• Cover and bake at 350F for 25 minutes.
• Uncover, sprinkle with the rest of the Swiss cheese, and bake for 10 minutes more.
• Serve with the sliced baguette.

SLOW COOKER REUBEN DIP

Steps:

• In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

SAUERKRAUT DIP

Steps:

• Mix all ingredients until moist.
• Refrigerate overnight.
• Serve with crackers.

SAUERKRAUT DIP

Steps:

• Cook bacon until crispy. Place on paper towel and drain very well. Crumble bacon once fully drained. (Reserve 1 tbsp of bacon fat for cooking onion).
• Chop onion into very small pieces and fry in bacon fat until the pieces begin to brown and become very soft. Cool completely.
• Stir together sour cream, mayonnaise and soup mix.
• Squeeze as much liquid as possible out of the sauerkraut. (You may want to chop the sauerkraut into smaller lengths if it more than an inch long). Stir sauerkraut, bacon and Onion into the dip.
• Chill for at least 2 or 3 hours before serving (to allow all the flavors to come together and the leeks in the soup mix to soften).
• ****Note**** "Cook Time" is actually refrigeration time.

SAUERKRAUT DIP

Steps:

• Preheat oven to 350°F.
• Mix ingredients together and put in 9 x 13 pan.
• Bake at 20-25 minutes.
• Serve with mini-slices of rye bread or bagel chips.