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
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.
Amount 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
Our other favorite hot dip is Restaurant Style Hot Bean Dip!
very slight adaptions made from original recipe source