Easy Reuben Sauerkraut Dip Recipe: Tangy and Savory

5 from 1 vote

Easy Reuben Sauerkraut Dip Recipe: Tangy and Savory

Last night I whipped up a quick Reuben Sauerkraut Dip, and wow, it was a hit! This little snack is tangy, creamy, and just a touch sweet, with all the flavors of a classic Reuben sandwich in a simple dip.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer

Cuisine: American

Keyword: appetizer recipe, dip recipe, fermentation recipe, sauerkraut recipe, snack recipe

Servings: Servings

Calories: 193kcal

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Equipment

Measuring cup

Mixing Bowls

Ingredients

2/3 Cup Sauerkraut drained
1 1/2 Tablespoons Mayonnaise
1 Teaspoon Yellow Mustard or stone ground mustard
2 Teaspoons Sugar
1/4 Cup Swiss Cheese shredded or Parmesan cheese
1 Ounce Summer Sausage chopped fine or corned beef, pastrami, or bacon

Instructions

And the method couldn’t be easier. In a large bowl mix all the ingredients together, sauerkraut, mayonnaise, mustard, sugar, cheese, and summer sausage.
2/3 Cup Sauerkraut, 1 1/2 Tablespoons Mayonnaise, 1 Teaspoon Yellow Mustard, 2 Teaspoons Sugar, 1/4 Cup Swiss Cheese, 1 Ounce Summer Sausage
You can serve it with chips, crackers, or even crunchy veggies for a quick snack or appetizer.

Notes

If you prefer a hot reuben dip, you absolutely can heat it until the cheese melts and everything is bubbly. It’s rich, savory, and melts right into your taste buds, but remember, the probiotics won’t survive the heat.

Warming Your Reuben Sauerkraut Dip

If you’d like to enjoy this dip warm, it’s easy to do—but keep in mind the probiotics won’t survive the heat. For best results, preheat your oven to a medium heat, 350°F (175°C).

Place the dip in an oven-safe dish. Sprinkle a little extra cheese on top if you like it melty. Then bake for 15–20 minutes, or until the cheese is bubbly and the dip is heated through and just starting to turn golden brown.

You can also warm it gently on the stovetop over low heat, stirring occasionally, just until heated. Or use a slow cooker set to low heat. Don’t use high heat, as it can cause the cheese to separate and the flavors to become overly sharp.

Nutrition