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
- 1 1/2 cups (6 ounces) Swiss cheese
- 1/4 pound deli corned beef, chopped
- 3/4 cup sauerkraut, drained
- 1/2 cup Thousand Island Dressing
- 1 package cocktail rye bread
Our other favorite hot dip is Restaurant Style Hot Bean Dip!
very slight adaptions made from original recipe source