Hot Reuben Dip
Remember the dip party that I told you all about a couple of days ago? Well, this is yet another winner from that party. I think it was definitely my favorite of the night and all of us (even those of us that don’t like sauerkraut!) devoured it. It includes all of the classic elements of a Reuben sandwich: corned beef, Swiss cheese, sauerkraut and Thousand Island dressing (it also includes cream cheese, which I’ve come to realize is pretty much a dip essential). It’s even served on little cocktail-size pieces of rye bread. Absolutely perfect for the Super Bowl, any other game day menu, or pretty much any party or snack, ever.
Like pretty much all favorite dips, this one is easy to assemble and quick in the oven, which means little effort and lots of time to enjoy it!
A few quick notes on some of the ingredients:
♦ I bought ¼ pound of corned beef from the deli and got it chipped/chopped (however they say it in your neck of the woods), then I gave it a good chop at home before adding it to the dip.
♦ I used sauerkraut from a jar and just pulled it out with a fork, making sure to squeeze out any extra moisture against the side of the jar before adding it to the rest of the ingredients.
♦ I found the little rye bread squares in the deli area of my supermarket.
Thanks to Beth’s friend Liz for this recipe!
Hot Reuben Dip
8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut
1. Preheat oven to 400 degrees F.
2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.