Well, I think we can all agree that the highlight of the Super Bowl was the food. Ok, maybe we can’t ALL agree on that. But most people I know can. We’ll just leave it at that.
The Super Bowl is a good excuse to abandon your New Year’s resolutions and jump face first into a plate full of junk food. We had lots of delicious, not-so-healthy treats, but the MVP of the evening was definitely a Reuben dip I made!
Reubens are number one on my list of favorite sandwiches. In fact, it’s rare that I will order anything else at a restaurant if I spot a Reuben on a menu. So I was obviously intrigued when I saw this dip. If buffalo chicken can work in a dip, why couldn’t Reubens? Actually, I think the real question is why didn’t someone think of this sooner! I filed the recipe away for a good occasion. Super Bowl? Yup!
Hot Reuben Dip
(from The Farm Girl)
- 1 package (8 oz) cream cheese, softened
- 1½ cups shredded Swiss cheese
- 4 oz deli sliced corned beef, chopped
- ½ cup Thousand Island dressing
- ½ cup sauerkraut, drained
- Pumpernickel toast points, for serving
Preheat oven to 400 degrees. In a large mixing bowl, combine cream cheese, 1 cup of Swiss cheese, dressing, corned beef, and sauerkraut.
Spread in a pie plate or other shallow baking dish.
Top with the remaining ½ cup of Swiss cheese.
Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pumpernickel toast. I’ve also seen pumpernickel pretzels before, which would be awesome… but alas, couldn’t track them down here.
This dip may not be photogenic, but dang was it good! Judging by the fact that is was the only dish on the table at the end of the night with zero leftovers (tear), I’d say a few others agree. I’m already trying to come up with a good excuse to make this again…