After the long cold February that we have had, Super Bowl Sunday seems like it was ages ago. I told you all I was trying this recipe for Hot Reuben Dip as my appetizer contribution on game day, and I even shared the photo on my facebook page. You all thought it looked great, and guess what?
The wait is over. I wanted to share the recipe a little closer to St. Patty’s Day, I mean, it’s perfect for that, right? We always have a traditional Corned Beef and Cabbage Dinner with Irish Soda Bread all of the trimmings, but very often we have guests over and this dip would make a great appetizer to partake with a green beer or an Irish Cream Martini!
This went over very well on Super Bowl Sunday, and I can see it happening again at our tailgate parties this fall! If you are a fan of Reuben Sandwiches, there isn’t anything not to like about this recipe!
- 8 ounces cream cheese, softened
- 1½ cups (6 ounces) Swiss cheese
- ¼ pound deli corned beef, chopped
- ¾ cup sauerkraut, drained
- ½ cup Thousand Island Dressing
- 1 package cocktail rye bread
- Preheat oven to 400 degrees, treat a shallow dish or pie plate with non-stick cooking spray.
- In a bowl mix together cream cheese and dressing. Fold in sauerkraut, corned beef and 1 cup of Swiss cheese.
- Spread into baking dish, top with remaining cheese.
- Bake for 15 minutes. Dip will bubble around the edges.
- Serve on cocktail Rye bread slices.
Our other favorite hot dip is Restaurant Style Hot Bean Dip!
very slight adaptions made from original recipe source