I love holidays that focus around food and drink. With St. Patrick's Day approaching, I don't believe you have to be Irish to enjoy the culinary delights of this holiday. Though I am not a big fan of corned beef and cabbage with boiled potatoes, my close friends know I love a great Reuben sandwich. So my contribution combines the flavors in a classic Reuben sandwich.
A Reuben sandwich is traditionally made with corned beef, but even when substituting pastrami or the smoked tongue used by one of my favorite Nashville eateries, the Reuben sandwich is how I like to honor St. Patrick's Day. The thought of standing at the stove making sandwiches while my friends are celebrating in another room does not excite me. This Reuben Dip combines all of the ingredients of a classic Reuben sandwich and transforms them into a fabulously creamy dip, a perfect way to enjoy the flavors of the Reuben sandwich without the last minute attention.
§ 1/2 pound deli corned beef, chopped
§ 2 1/2 cups Swiss cheese, shredded
§ 1 1/2 cups sauerkraut, drained and finely chopped
§ 1 cup mayonnaise
§ 1 cup Thousand Island dressing
§ 1 8oz package of cream cheese, room temperature
§ 5 tablespoons chopped green onion
§ Rye bread or Marble Rye bread
§ Sweet butter
Preheat oven to 350 degrees.
Using a hand mixer, cream together the softened cream cheese, Thousand Island dressing and mayonnaise.
Fold in corned beef, 2 cups of shredded Swiss cheese, sauerkraut and 3 tablespoons of green onion.
Spray baking dish with non-stick spray. Spread the prepared dip in the baking dish.
Top with the remaining Swiss cheese.
Bake in preheated oven for 30 minutes until bubbly. For an authentic Reuben flavor, cut bread into quarters and toast in a skillet with butter. When golden and bubbly, remove Classic Reuben Dip from oven, sprinkle with remaining green onion and serve with toasted, butter bread or crackers.
For a printer friendly copy of this recipe, go to Classic Reuben Dip. Enjoy!