I ran to the grocery store Saturday afternoon to pick up the ingredients for the annual Corned Beef and Cabbage dinner on Sunday. I was feeling a bit impatient though, thinking about the fact that I had to wait a whole other day before I could enjoy that yummy dinner. I gave into temptation and grabbed the ingredients for this quick dip as our little St. Patrick's Day eve snack. It's all the goodness of a hearty Reuben sandwich, comes together in a scant 15 minutes and was gobbled up by all members of the family.
Many thanks go to my friend, Melissa, for introducing me to this snack delight.
Hot Reuben Dip
Source: adapted from The Brown Eyed Baker
Ingredients:
8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
¾ cup drained sauerkraut (I like the refrigerated kind. Or at least the jarred kind. I'm not a fan of the canned stuff.)
Cooking spray
Directions:
1. Preheat oven to 400°F.
2. In a large bowl mix together the cream cheese and thousand island dressing. Add swiss cheese, chopped corned beef and sauerkraut, mix until thoroughly combined.
3. Spray a pie plate or other shallow serving dish with cooking spray. Spread mix evenly in dish.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.
2. In a large bowl mix together the cream cheese and thousand island dressing. Add swiss cheese, chopped corned beef and sauerkraut, mix until thoroughly combined.
3. Spray a pie plate or other shallow serving dish with cooking spray. Spread mix evenly in dish.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.
