Hot Reuben Dip
So there was that thing called the Super Bowl this weekend. I really didn’t watch it save for the final minute. It wasn’t even because it was the most exciting minute of the game [it was]. It was because I had finally admitted defeat of the 10 tons of salt I consumed at the party my parents had. I didn’t even know who was in said game until the last minute. I didn’t see a single commercial. I briefly watched Madonna parade around on stage. I seriously only went for the food. And my grandma. I love seeing Grammy.
She’s a sucker for a good reuben. I’ve never seen a sandwich [or food, really] get her so excited. I don’t even think I’ve had a whole one of my very own, only a random bite or two of other people’s [yeah, I’m that girl]. I do like dip, though, and rye crackers. The Super Bowl is pretty much every excuse on the planet to indulge in copious amounts of food and drink, so why not?
Besides, everything is better with cream cheese.
I think this was the only dish that was completely cleaned up on the table. Actually, I think my sister’s bacon wrapped jalapeno poppers disappeared, too. See? Everything is better with cream cheese. The dip is super simple, as most dips are. I think it will entirely depend on the quality of swiss cheese you use. As it cools, it could easily become a reuben cheese brick. I sprinkled mixed the ‘kraut into the cheese instead of sprinkling it on top. I’m a rebel like that [or I could admit that I totally didn’t read the instructions correctly]. Since I couldn’t find rye toasts, I used some dark rye Ryvita Crispbread. I wasn’t bummed.
Inspiration: The Girl Who Ate Everything
Ingredients
- 8oz cream cheese, softened [I used Nancy’s Organic]
- 6oz shredded swiss cheese
- 4oz sliced corned beef, chopped [I got this from the deli]
- 1/2 cup Thousand Island dressing
- 1/2 cup sauerkraut, drained
Preparation
- Preheat oven to 400°.
- In a large bowl, mix together all ingredients except 1/3 of the cheese.
- Spoon the mixture into an 8×8 baking dish.
- Smooth with a spoon, spatula, or knife.
- Top with remaining swiss cheese.
- Bake for 15 minutes.
- Serve with rye crackers.
Hot + cream cheese + dipping? Don’t see how that could go wrong. And you’re the opposite of me–I watched the game up to the halftime show and then wandered away. I tried to care about the final result but didn’t quite manage it.
Also–I made another batch of Mama Pea’s brownies. I didn’t have mint chips, so I put in regular chocolate chips and a few T of peppermint schnapps (because oh lord that stuff is way too strong to actually use in a drink), and it was AMAZING. So thanks for that brilliant inspiration 🙂
Oh my god. Peppermint schnapps is brilliant!
I didn’t watch the superbowl either…not even the last minute 🙂 And I totally agree that cream cheese makes everything better. This dip sounds totally fantastic!
This sounds awesome! My only suggestion would be to brown the sliced corned beef in a skillet or grill pan, let it cool, and then chop it up and make the dip. It will add all those delicious flavors from the Maillard reaction. I’m totally going to make this recipe, it looks great!
That’s such a great idea! I was in a total rush to get this made and out the door to my parents’ house, but next time that’s definitely happening!
There’s nothing like the flavors of a good sear! Let me know how it turns out next time you make it!
I’m thinking about starting up my own food/recipe blog, it looks like it’s a lot of fun. Any tips? I need to go get a camera though. I can’t take pictures of my food!
The one thing I’ve found is you really have to do it for you, and no one else. It keeps it fun and worth it. You’ll figure out your own style and the natural progression of things as you go. If you end up starting it, let me know. I’d love to check it out.