The direct sun keeps us warm on the boat all year around. But as the sun starts heading down in the spring and fall, it can get a little chilly on or even near the water.
Since we almost always have a late afternoon snack – being out on the water makes us hungry – I often make it a hot dish in cooler weather.
Reuben Dip is one of our favorites and if we have friends over, I’m frequently asked for the recipe as few people have had it before. Trust me – if you like a Reuben sandwich, you’ll love this dip. A plus is that it’s quick and easy to make.
And it’s a great treat to bring out for St. Patrick’s Day.
Reuben Dip
Ingredients
- 2/3 cup shredded Swiss cheese
- 1 can corned beef (12 ounces)
- ¾ cup sauerkraut (well drained)
- ¾ cup mayonnaise or Miracle Whip
- 1/3 cup Thousand Island dressing
- 2 tablespoons horseradish or to taste (may omit)
- 1/8 teaspoon ground pepper
Instructions
- Preheat oven to 400° F.*
- Reserve a little of the cheese for topping. Mash the corned beef up in a bowl, then add all the other ingredients and mix well.
- Spread the mixture in a 9” pie pan or other baking pan and top with the reserved cheese.
- Bake for 10 minutes or until the cheese is melted and the mixture bubbling.
- Serve as a dip with crackers, pita chips or chunks of rye or pumpernickel bread.
Notes
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Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Dave Skolnick (S/V Auspicious) says
Nicely done. My wife is traveling so I’m doing more experimenting while without adult supervision. *grin* I made a half-batch as Carolyn instructed and it was very nice. The second batch I cut the mayonnaise in half and subbed a homemade variant of Thousand Island dressing, also cut in half. Tastes vary and the second batch was not really dippable but I really liked it and could top a pita triangle with a fork.
A good recipe is a keeper. One you can fiddle with to make your own is a treasure.