Reuben Dip
Recently I was reminded about this recipe. My niece was asking about it because her husband remembered me making it for Thanksgiving some years ago. It’s funny sometimes how recipes go in and out of rotation. There is always something new to try. I am glad he asked about it. It was always a favorite and I am sure to make it during the holiday season this year.
It’s an easy recipe to put together and very tasty. Always a crowd pleaser. Corned beef, Swiss cheese, cream cheese and a few additional ingredients are combined and baked until bubbly. I did find myself making changes from the original recipe. I added horseradish and some hot sauce. I liked what both ingredients added to the dish. It can be made ahead of time and just warmed up before serving. And, of course, you can tweak it to your own preferences.
Rueben Dip
8 oz. cream cheese, chopped
½ c. sour cream
½ lb. lean corned beef, chopped
¼ c. fine chopped onions, sweet preferred
1 T. horseradish
1 T. ketchup
2 t. spicy mustard
1 t. hot sauce
1 c. chopped Swiss cheese
Mix all ingredients and place in a covered casserole dish. Bake in a 375-degree oven for 30 minutes, stirring about 15 minutes into the cooking. Uncover casserole and bake 5 minutes more. Serve warm with crackers or bread, preferably rye.
Note: You can also heat this dish up in a microwave oven for 7-10 minutes, or until bubbly. If you want it browned on the top just place under broiler (in broiler-safe dish), for a minute or 2.
