We had dip for dinner tonight! Seriously we did. Not something we do often………but we did tonight. There was a time when our boys were younger that I made nachos for dinner. My mom had a fit. I explained to her that actually if made correctly nachos are very nutritious. I could of made them a bologna sandwich on white bread with mayo. Ok…….back to our dip tonight!! Reuben Dip!!
Basically it is all the ingredients you would put on a Reuben sandwich plus some cream cheese!! I found this recipe this last weekend on Chef Jamie’s web site and knew I should give it a try!!
Here’s the recipe or you can go here to find it:
If you love Reuben sandwiches, you’ll love this dip! Serve it with toasted cocktail rye bread for dipping.
- 8 ounces cream cheese, at room temperature
- 2 cups shredded Swiss cheese
- 1/4 cup ketchup
- 1/2 cup mayonaise
- 1 teaspoon sweet pickle relish
- 1 cup corned beef, chopped
- 1/2 cup sauerkraut, rinsed and drained
- 1/4 cup grated Parmesan cheese
Preheat oven to 375°F. Mix together the cream cheese and 1 cup of the Swiss cheese in mixing bowl. Spread the mixture onto the bottom of a 9-inch pie plate. Combine the ketcup, mayo and relish to make Russian Dressing Spread an even layer on top of the Swiss cheese. Top with the corned beef, then top with the sauerkraut. Top with the remaining dressing. Top with the remaining Swiss cheese and Parmesan cheese.
Bake for 20 to 25 minutes or until the dip begins to bubble and the cheese is melted.
Makes One 9-inch Pie Pan of Dip
I hope you like this dip. We did!
Hope your week is off to a grand start. Guess we’ll have celery for dinner tomorrow night!