Hot Reuben Dip

This is just one of those recipes that is good, but not terribly stylish – it’s pretty blah to look at. Yes, beige. I feel bad for the Man of the House. He’s a great photographer, but I’m afraid I don’t give him much to work with. My food can be white, beige, and boring looking.

Slightly off topic, I made homemade buttermilk ranch dressing – it tastes wonderful, but it’s blah.  Will one day get a photo that makes it look good, but I’m not sure when that will happen. Sigh.

D&D-9131

Hot Reuben Dip

2 Feb 2015 Super Bowl
1/2 recipe, instead of ketchup used chili sauce, used Dijon mustard, toasted thin sliced rye bread instead of cocktail squares.

1 cup Swiss cheese, shredded, divided
1/2 pound corned beef, chopped
8 ozs. cream cheese, softened
1 cup sour cream
2 Tbs ketchup
2 Tbs spicy brown mustard
1/2 cup sauerkraut, drained (recommended: Boar’s Head)
1 package of rye cocktail squares

Preheat oven to 350 degrees. In a large mixing bowl, mix half the Swiss cheese with the next six ingredients.

Place mixture into an oven-proof dish and sprinkle with remaining cheese. Bake in the oven until bubbly, about 20 minutes. Turn on broiler and brown the top.

Serve the dip with bread squares.

23 Dec 2011 – make a half recipe next time. But really good, but pretty bland to look at. (Do we see a theme here?)

Source: Not sure.

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