Hot Reuben and Sprouts Dip

This recipe was created by A Kitchen Hoors Adventure for The Paisley Farm Recipe Challenge. Photograph by @BBQwithBoterman.

Category Appetizer
Cuisine American
Prep 5 mins
Cook 40 mins
Ready-in 45 mins
Yields 3 cups


8 ounces cream cheese
1/3 cup mayonnaise
1/2 cup sour cream
1/2 cup Thousand Island dressing
1 cup Frank's Kraut, drained
2 cups shredded Swiss cheese, divided
1 cup coarsely chopped Paisley Farm Dilled or Hot Brussels Sprouts, depending on preference
1 cup diced corned beef


  1. Preheat oven to 350.
  2. Combine the cream cheese, mayonnaise, sour cream, sauerkraut and Thousand Island dressing in a medium mixing bowl. Whisk until creamy.
  3. Stir in half the Swiss cheese, the Brussels sprouts, and the corned beef until blended.
  4. Bake at 350 for 40 minutes or until bubble.
  5. Sprinkle remaining cheese on top and bake an additional 10 to 15 minutes or until the cheese is melted.
  6. Serve with crackers, rye bread rounds, Melba toasts, or pita chips.

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