Corned beef is meat with its own unique flavor. Many families prepare corned beef and cabbage with vegetables throughout the year. This dish is most popular and served often for dinner on St. Patrick’s Day. Now that St. Partick’s Day has passed there may be an abundance of left-over corned beef stored in the refrigerator depending upon the size of the gathering that was entertained the night before. Instead of reheating the corned beef in the usual manner and repeating the same dinner again another day this week try preparing a Reuben dip with the left-overs. So, if you are a Reuben sandwich fan you will flip for this dip. This dip is prepared similar to a Reuben sandwich as far as flavor goes. Its texture is a little heavier than most dips and spreads nicely upon sliced rye bread or any toasted breads or crackers.
- 2 (8 ounce) package of cream cheese
- 1 (8 ounce) container of sour cream
- 1 (8 ounce) can of sauerkraut, drained well
- ½ pound of chopped or shredded corned beef (cooked and cold)
- 1 (8 ounce) package of shredded Swiss cheese
- Combine all the ingredients into a crock pot.
- Cover and heat on low for 3 ½ hours.
- Transfer the Reuben dip into a bowl or appetizer platter container.
- Serve while hot.
- Best served over toasted rye bread or rye flavored crackers.
- Serve mushroom spread with assorted crackers, Melba toast, toast points or bread sticks.
- Toast hamburger buns. Spread the dip on each half and serve as an open sandwich.
- Make vegetables exciting by pouring some hot dip over steamed broccoli or string beans.
© 2013 Beverly Mucha / All Rights Reserved
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