Whether it’s for a St. Patrick’s Day or March Madness party, you’ll score with guests when you serve my Hot Reuben Dip.
So with both luck of the Irish and March Madness spirit, I’ll explain why this is a winning dish at your next gathering.
Three point play: party foods that are easy to make, taste great and please even the pickiest fan.
Rebound: with my Hot Reuben Dip.
Half court defense and offensive: soften cream cheese on the counter for about 30 minutes. Shred Swiss cheese (or open bag of preshredded). Drain and pat sauerkraut. Measure dressing. Slice/chop deli corned beef. Stir everything in a bowl. Place in baking dish. Cook. Serve.
Now. Enjoy. Avoid double-dribbling, or in this case, double-dipping. And try not to be a ball hog with Hot Reuben Dip. Pass and throw to your party guests.
Oh, and remember the shot clock of safety: Once this dip is out of the oven, it can only stay at room temp 2 hours. So either put it in the fridge then or keep it hot on your party buffet table.
Or hope for a Four Point Play: Cook it. Serve it. Have guests scoop it up in less than 2 hours. Everyone loved it so much they ask for the recipe!
Guard it. It’s your lucky four-leaf clover plus MVP for future month of March parties.
- 1 package (8 oz.) cream cheese, softened
- 2 ½ cups (12 oz.) shredded Swiss cheese
- 1 cup Thousand Island dressing
- 1 can (14 oz.) sauerkraut, well-drained and patted slightly dry if necessary
- 2 heaping cups diced Deli Corned Beef (buy a 1 pound chunk of corned beef)
- ½ to 1 teaspoon hot pepper sauce, optional
- Garnishes: some diced corned beef and chopped green onions
- Crackers, chips or rye cocktail bread slices*
- Heat oven to 375⁰F. In a large bowl, beat softened cream cheese with a fork. Stir in Swiss cheese and 1000 Island dressing. Add sauerkraut, diced corned beef and hot pepper sauce, and stir well.
- Grease or spray an 11.5 x 8 inch glass casserole dish. Spread mixture in dish and bake until thoroughly hot in center and bubbling slightly, about 18 to 25 minutes. Serve with desired dippers.
- *Kim loves to take a loaf of cocktail rye bread and make those slices into bruschetta. Simply brush one side of each slice with melted butter, place butter side down on large rimmed baking sheet, and bake in 425⁰F oven for 4-5 minutes until starting to brown on top. Remove and turn over slices, return to oven and bake until tops are browned and pieces are crispy, but not burned, about 3 -5 more minutes.