Rueben Dip

I promised this recipe weeks ago, didn’t I? Whoops! I had completely forgotten about it until I started going through pictures. I hope you’ll forgive me!

So rueben dip? How weird, right? It’s exactly like the sandwich (and I know you love the sandwich) but in dip form. Seriously – corned beef, sauerkraut, thousand island, Swiss cheese! Does it get any better?

I have to tell you that this dip is not pretty. I was pretty appalled when a friend walked into my kitchen as I was mixing up this bright orange mess and tearing up corned beef to throw in! It was so worth my embarrassment though – I had it for breakfast the next morning! Oh yes, that good.

I served it with those little toast rounds and some pretzel crisps, both were delicious but the toast rounds were perfect with it!

Rueben Dip

adapted from Fix It and Forget It

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
½ cup drained sauerkraut

Instructions

  1. Preheat oven to 400F.
  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.
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