Saturday, January 12, 2013

Hot Reuben Dip-A Playoff Sunday Snack!

Many of you may be hunkered down to watch playoff football tomorrow (my Baltimore Ravens just had a spectacular, nail-biter of a game!). And what do you need to do that? Snacks! This Hot Reuben Dip is thoroughly addictive. I took it to a Christmas potluck and it disappeared before anything else on the table. This recipe is from Rachael Ray, but there are a few other variations floating around out there. Play with it - I like to add a little extra mustard and sauerkrat. I guarantee it'll be a huge it!


  • 1 cup Swiss cheese, shredded or chopped, divided
  • 1/2 pound corned beef, chopped
  • 1 8-ounce package cream cheese, at room temperature
  • 1 cup sour cream
  • 2 tablespoons ketchup
  • 2 tablespoons spicy brown mustard
  • 1/2 cup sauerkraut, drained
  • 1 package of rye cocktail bread squares


Preheat oven 350°F.
In a large mixing bowl, mix half of the Swiss cheese with all the ingredients except the bread squares.
Place the mixture into an ovenproof dish and sprinkle the top with remaining cheese. Heat in the oven until bubbly, about 20 minutes. Turn on the broiler and brown the top.
Serve the dip with the bread squares alongside

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