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Monday, January 23, 2012

Hot Reuben Dip

Holly knows my love of corned beef reubens and recently sent me this recipe to try. It was killer! Made it for the not so awesome Ravens game yesterday. Tasted just like a reuben sandwich. It was different and unique and a new favorite among our friends. Definitely recommend and can't wait to make again. Plus it was super easy!

8 ounces cream cheese, softened (we used low fat)
1½ cups (6 ounces) shredded Swiss cheese
1/4 lb deli corned beef (ask for it chopped at the deli and then give it a little extra chopping when you get home)
½ cup Thousand Island dressing (we used a light version)
½ cup drained sauerkraut
1/2 loaf rye bread, cut into fours

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 until cheese is fully melted and it's bubbly around the edges (ours took about 25 minutes). Serve hot with cocktail-size rye bread squares.

***recipe & picture courtesy of Brown Eyed Baker

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