Reuben Dip

18
Servings
5m
Prep Time
2h
Cook Time
2h 5m
Ready In


"While browsing recipes for the NY City & Jewish Deli legs of Culinary Quest #3, I found 2 recipes for Reuben Dip. I had already entered a recipe from Lombardi's Deli using their famous meatballs in a dip & decided I wanted another recipe like it. The 2 recipes were very similar as you'd expect from a classic recipe. 1 was from TOH & the other was from a blog site. What I favored most about the TOH recipe was its use of the slow cooker. What I favored about the blog site recipe was 2 sml flavor adds, so I did what I sometimes do & combined them into this recipe. If that disqualifies this recipe from the Quest, I'm okay w/that because I really love this recipe & expect to use it often for guests. I hope you will show some love for it too. ENJOY!"

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (58.4 g)
  • Calories 129.4
  • Total Fat - 11 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 31.5 mg
  • Sodium - 160.5 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.9 g
  • Protein - 5.3 g
  • Calcium - 94.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

In a 2 qt (or larger) slow cooker, load & mix slightly to combine all ingredients. Cover & cook on Low setting for 2 hrs or until cheese is melted. Stir until blended & serve warm.

TO SERVE: Both recipes suggested using rye &/or pumpernickel cocktail-sized bread slices & crackers of choice. I also think fresh cucumber slices or even dill pickle slices would be excellent for variety & color.


NOTE RE YIELD: Yield will be approx 4 1/2 cups = 18 servings @ 2 oz each.


Tips & Variations


  • 2 quart or larger slow cooker

Related