A Reuben is one of those sandwiches that has a devoted following. You either love it or hate it. Mathlete is in the love category. If it is on the menu, Mathlete will order it without question. Me…I am in the other camp. I don’t care for it so we never make it at home. I would much rather have a balsamic chicken or kalbi beef sandwich instead!
But, with St. Patrick’s Day approaching, I decided to make some reuben dip for Mathlete to get him all the flavors of the Reuben sandwich without actually making a sandwich 🙂
This Reuben dip is so easy to make but full of all the flavors of a Reuben sandwich. It would be perfect for a St. Patrick’s Day party or even just to make for snacks on the weekend. I toasted some Rye bread and make little bread sticks to go with mine but you could easily find something suitable at the store too. Mathlete suggested the little round sesame bread sticks and I think they would be awesome.
If you are making corned beef for St. Patrick’s Day, you could easily use leftovers from it to make this dish.
- 2/3 cup corned beef, shredded
- 6 oz cream cheese, softened
- 1 cup shredded swiss cheese
- 1/2 cup Russian dressing
- 1/3 cup sauerkraut, drained and squeezed
- Preheat oven to 400 degrees. Spray a large ramekin or medium sized baking dish with cooking spray.
- Mix together cream cheese and Russian dressing until smooth. Stir in 3/4 cup Swiss cheese, corned beef and Sauerkraut.
- Pour mixture into baking dish. Top with remaining Swiss cheese.
- Bake at 400 degrees for 15 minutes or until cheese is melted and bubbly.
This dip can easily be made ahead of time and store in the refrigerator until you ready to bake it. It is also a fantastic option for a small crockpot too. Just put all the ingredients in and heat on low.
What is one of your favorite things to have for St. Patrick’s Day? Do you have a big party to celebrate the holiday?
This post is shared at the list of parties found here.