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!
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Hot Reuben Dip
Wonderful Hot Reuben Dip. Tastes just like the sandwich when served on cocktail Rye bread. Perfect for St. Patty's Day or tail gate!
Ingredients
- 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
Instructions
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 634 Total Fat: 50g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 135mg Sodium: 1122mg Carbohydrates: 16g Fiber: 2g Sugar: 10g Protein: 22g
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Our other favorite hot dip is Restaurant Style Hot Bean Dip!
very slight adaptions made from original recipe source
Dawn says
Wow! A Reuben as a dip? This is awesome! I’m making this for my social this weekend.