I adore Reubens… a little corned beef, a little cabbage, it’s like an ode to my Irish heritage, even though I’ve recently been informed that no one in Ireland actually eats that! Anyways, Reubens rock, and things in wee form rock harder… so here is double the fun… hot Reuben dip!
Hot Reuben Dip
1 cup Swiss cheese, shredded
1/2 lb corned beef, shredded
1 8 oz package cream cheese
1 8 oz package sour cream
2 tablespoons ketchup
2 tablespoons spicy mustard
1/2 cup sauerkraut, drained
1 package rye cocktail bread squares
Preheat oven to 350 degrees.
In a large bowl combine half of the Swiss, corned beef, cream cheese, sour cream, ketchup, mustard and sauerkraut.
I cannot stress the importance of making sure the cream cheese is room temp and making sure that the sauerkraut is completely dry! Makes a world of difference.
Pour the mixture into an oven proof pan, a pie dish works best.
Top with remaining Swiss. Don’t worry about making the measurement perfect, just cover!
Bake for approximately 20 minutes. Turn on the broiler and brown the top. Be sure to watch, as it browns extremely quickly.
Let sit for a few minutes, then enjoy!