Traditionally, in the States, St. Patrick’s day is celebrated with feasting of traditional Irish food, green beer, and the donning of ridiculous shamrock outfits. While I have nothing against those things, I prefer a more laid back approach: a few simple dishes reminiscent of Irish food, and friends all around -- some of them might still be in those ridiculous shamrock outfits.
This hot Reuben dip is the perfect addition to a holiday party. It is salty and tangy from the combination of corned beef and coleslaw, but it finishes nicely with the addition of creamy cheese. It’s great on chips, toasted rye, or soda bread squares, and is definitely sure to please your guests.
Hot Reuben Dip
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 pound deli corned beef, chopped
- 3/4 cup sauerkraut
- 1/2 cup thousand islands dressing
- 1 cup Swiss cheese, shredded
- Rye toast, or crackers of choice
Preheat the oven to 350 degrees.
In a large mixing bowl combine the cream cheese, sour cream, corned beef, dressing, and half of the Swiss cheese.
Spread the combination into an oven safe dish and top with the remaining Swiss cheese.
Place in the oven and bake for 30 minutes. The dip should be bubbly on the sides and just beginning to brown on top.
Serve immediately with crackers or bread of choice.