8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded Swiss cheese
1 cup sauerkraut, drained and squeezed dry
1 cup diced cooked corned beef
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Salt and pepper, to taste
Rye bread or crackers, for serving
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise.
Stir in shredded Swiss cheese, drained sauerkraut, diced corned beef, Dijon mustard, caraway seeds (if using), salt, and pepper.
Transfer the mixture to a baking dish and spread it out evenly.
Bake in the preheated oven for about 20-25 minutes or until the dip is hot and bubbly.
Serve the Reuben dip with rye bread or crackers.