Sunday, March 14, 2010
Hot Reuben Dip
Sauerkraut at it's finest...
Need a quick appy for your St. Patty's Day party? Here's your answer! This recipe has been a hit with all the guys in our family for years now. Thanks to Louann for sharing it with me!
1/2 cup mayo
1/2 cup 1000 Island dressing
16 0z. can sauerkraut (preferably chopped vs. shredded)
2 (3 0z.) packages of dried beef (with the pre-packaged deli meats in Kroger)
2 cups Swiss cheese, shredded
Preheat your oven to 350 degrees. Combine mayo and dressing in a small bowl. Open can of sauerkraut and drain. Spread sauerkraut into a 9x13 dish (or into a 9 inch pie plate for a thicker dip). Chop your dried beef or corned beef into small pieces. Sprinkle across the layer of sauerkraut until covered. Add more if desired. Dollop the beef layer with mayo/dressing mixture and then spread out evenly with the back of a spoon. Finally, cover the mayo/dressing layer with shredded Swiss cheese.
Bake for 20-25 minutes until hot, bubbly and golden around the edges. I like to serve with Waverly crackers, but it's yummy on bread too.
- Substitute dried beef for leftover corned beef roast and it'll taste even better!
- This dip is wonderful on mini pumpernickel or rye party bread slices. Just toast them a bit in the oven until they're warm. Serve open-faced or as mini reubens with two slices of bread.