Got up prepared to make this- https://www.recipegirl.com/hot-reuben-dip/#wprm-recipe-container-50707 for the family gathering today. I don't even have an oven right now, so I was planning on crock-potting it, on Low. Is my mayo going to separate? Ik hot mayo is a bad idea, for that reason. Why doesn't it separate in the oven? Is it an issue of time?
by Criminalia
2 Comments
It seems like it would work well on high for 2-4 hours with stirring every hour or so. Looks yummy to me! I said high 2-4 hours and that’s how I make my buffalo chicken dip that has almost the same instructions for the oven.
This sounds terrible with the mayonnaise. Make a tight bechamel and use that instead of mayo. Even with that, I think you’ll be missing the browning that’s probably necessary for this to be good. Gun to head, I’d make a cheese sauce with bechamel and the Swiss, stir in the other ingredients, and keep it warm on the crock.