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Reuben Dip
By Traeger Kitchen
For a St. Patrick’s Day treat that your friends will fight over, try this new twist on a smoky Reuben sandwich.
Prep Time
5 Minutes
Cook Time
35 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 16 Ounce | sauerkraut |
| 12 Ounce | Cooked Corned Beef, chopped |
| 3 Cup | Swiss cheese |
| 1/2 Cup | Thousand Island dressing |
| 1/4 Cup | Mayonnaise |
| 1 Cup | breadcrumbs |
| 2 Tablespoon | butter, melted |
Steps
1
In a large mixing bowl, combine the sauerkraut, corned beef, and 2 cups of the Swiss cheese.
Ingredients
16 Ounce sauerkraut
12 Ounce Cooked Corned Beef, chopped
2 Cup Swiss cheese
2
Combine the Thousand Island Dressing and mayonnaise and whisk together. Stir into the meat and cheese mixture. Tip into a buttered baking dish or casserole. Top with the remaining cheese.
Ingredients
1/2 Cup Thousand Island dressing
1/4 Cup Mayonnaise
1 Cup Swiss cheese
3
Combine the breadcrumbs and butter and sprinkle on top of the dip. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
350 ˚F / 177 ˚C
Super Smoke
Ingredients
1 Cup breadcrumbs
2 Tablespoon butter, melted
4
Bake the Reuben Dip for 35 to 40 minutes. Serve with crackers or cocktail breads. Enjoy!
350 ˚F / 177 ˚C