Ingredients
Scale
- ounces cream cheese, softened to room temperature
- ½ cup sour cream
- ½ cup Thousand Island dressing
- 2 cups Swiss cheese, shredded (about 8 ounces)
- 8 ounces deli corned beef, chopped into small pieces
- 1 cup sauerkraut, well-drained and squeezed dry
- 2 tablespoons green onions, finely chopped (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon caraway seeds (optional, for rye bread flavor)
- Additional ½ cup Swiss cheese for topping
- Fresh parsley, chopped (for garnish)
For Serving:
- Rye bread cubes or slices
- Marble rye crackers
- Pretzel chips
- Pumpernickel bread
- Bagel chips
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or 2-quart casserole dish with cooking spray or butter. This prevents sticking and makes cleanup easier.
- Drain the sauerkraut: This step is crucial! Place sauerkraut in a fine-mesh strainer and press out as much liquid as possible. Then transfer to paper towels, wrap it up, and squeeze firmly to remove every last bit of moisture. Excess liquid will make your dip watery and prevent proper browning.
- Prepare the corned beef: On a clean cutting board, chop your deli corned beef into small, bite-sized pieces (about ¼-inch dice). You want pieces small enough to scoop easily but large enough to provide meaty texture in every bite.
- Mix the creamy base: In a large mixing bowl, combine softened cream cheese, sour cream, and Thousand Island dressing. Use a wooden spoon or rubber spatula to mix until completely smooth and well combined. Make sure there are no lumps of cream cheese – this creates the creamy foundation of your dip.
- Add the seasonings: Stir in garlic powder, onion powder, black pepper, and caraway seeds (if using). Mix thoroughly so the seasonings are evenly distributed throughout the cream cheese mixture.
- Fold in the main ingredients: Add 2 cups of shredded Swiss cheese, chopped corned beef, drained sauerkraut, and green onions to the cream cheese mixture. Fold everything together gently but thoroughly until all ingredients are evenly distributed. The mixture will be thick and chunky.
- Transfer to baking dish: Spread the mixture evenly into your prepared baking dish, smoothing the top with a spatula. Make sure it reaches all corners and is level for even cooking.
- Add cheese topping: Sprinkle the remaining ½ cup of Swiss cheese evenly over the top. This creates a beautiful golden, bubbly cheese layer that’s absolutely irresistible.
- Bake covered first: Cover the baking dish with aluminum foil and bake for 20 minutes. This allows the dip to heat through completely and the flavors to meld without over-browning the top.
- Finish uncovered: Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown. Watch carefully during this stage to prevent burning.
- Garnish and serve: Remove from oven and let rest for 5 minutes (this allows it to set slightly and makes it easier to scoop). Garnish with chopped fresh parsley for a pop of color. Serve hot with rye bread cubes, crackers, or your favorite dippers.
- Keep warm: If serving at a party, you can keep this dip warm in a slow cooker on the “warm” setting, or return it to a 200°F oven until ready to serve.
Notes
- Moisture is the enemy: The most important step is thoroughly draining and squeezing the sauerkraut. Wet sauerkraut creates a watery, soupy dip instead of thick and creamy.
- Room temperature cream cheese: Softened cream cheese mixes much more easily and creates a smoother texture. Leave it on the counter for 30-60 minutes before making the dip.
- Shred your own cheese: Freshly shredded cheese from a block melts better than pre-shredded, which contains anti-caking agents that can make your dip grainy.
- Slow cooker method: After mixing, transfer to a slow cooker and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally.
- Make it ahead: Assemble completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if starting from cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ⅓ cup (about 2.5 ounces)
- Calories: 245
- Sugar: 3g
- Sodium: 485mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 60mg