Linda and I are only two of three sisters. Our third sister is the dip master – as in she loves to make dips. She has her go-to dips as we all do and this Reuben Dip is one of them… Sort of…??? Actually, I changed it because I was taking it to an outdoor pool party and I didn’t want to ask the hostess if I could use her oven on a hot day to heat my dip. This got me thinking of how I could make it in a way that it could just stay hot without putting out the hostess. By starting with the base of a Bechamel I was able to keep it warm for a long time and still have a consistent texture. It worked great and was a hit at the party! Sometimes you just have to think outside the box!

Hot Reuben Crock Dip
1/2 lb corned beef chipped at the deli
1/2 lb Swiss cheese grated
1/2 lb American cheese
1/2 cup mayonnaise (or less)
1 14 oz can sauerkraut drained
1/2 cup cream cheese
1 Tbs dried onions
1 Tbs Dijon mustard

Bechamel Sauce
3 Tbs butter
2 Tbs flour
2 cups whole milk
salt & pepper

In a pan melt the butter. Next add the flour and dried onions. Cook for 2 to 3 minutes then add the whole milk and cook on low until mixture thickens. Add the cream cheese, Swiss cheese, American cheese and salt & pepper to taste. Slowly melt the cheeses into the milk. Stir in the corned beef, drained sauerkraut and Dijon mustard. Spoon into a small crock pot for serving. Keep warm on low and serve with rye crackers or rye bread. Delicious!

Enjoy!

Heidi

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