Friday, October 26, 2012

221. Reuben Dip


Last week I made a couple loaves of gluten free pumpernickel bread.  It turned out wonderful and you can find the recipe here.

Because the loaves are short and foccacia like, I decided to make a dip instead of a sandwich.  I love my dips!

Jalapeno Popper Dip
Pizza Dip

This one is right up there is taste and texture to being pretty amazing.  There is just something about warm cheese and bread.

I hope that you give this a try and share how you enjoyed it.

I know that I will get several question or comments about certain things so let me try to answer those in advance.

1.  Yes, this can be cooked in the crock pot.  Allow a few hours for it to get completely warm through out the dip.

2.  You can definitely substitute any type of meat for the corned beef if that is not a favorite of yours.

3.  The swiss cheese can be replaced with another variety, but keep in mind that it's supposed to be similar to a rueben sandwich.

4.  To stretch the dip you can add mayonnaise, sourcream, plain yogurt or more cream cheese.  You may also need to increase some of the other add in's to make the dip shine.  I liked this dip chunky.

5.  This can be made in the oven or warmed up in the microwave.  The white bowl above was heated up in the microwave for 3 minutes.

If you have any other questions please post below and I will try to get back with you as soon as possible.



Recipe: Rueben Dip

2 cups of diced corned beef brisket (I buy this at my local deli)
1 1/2 cups of fried sauerkraut, drained well
1 1/2  (12 oz) packages of cream cheese, soft
1/4 cup of green onion
2/3 cups of mozzarella cheese
8 oz swiss cheese, grated (the whole block will be used in and on top of the dip)

Topping:
3/4 cups of 1,000 Island salad dressing (see recipe below)

Preheat oven to 350.

In a sauce pan, add drained and dry sauerkraut.  Fry for 5 minutes.  When I make a rueben I always fry my kraut. To fry the sauerkraut you can add a bit of oil and fry until it is browned a bit.  I like the added flavor it gives to the sandwich or dip.

In a large bowl, combine all of the ingredients including all but 1 cup of swiss cheese.  This one cup will be used to top the dip.

Spread dip in a shallow baking pan (I used a round stoneware pan 10X10).

Spread dip with 1000 Island Salad Dressing.


Add remaining cheese.  Bake for 20 minutes or until cheese and dip are warm and melted.

If microwaving, the time required will depend on the size of pan being used.
 


Recipe:  1000 Island Salad Dressing

1/2 cup of mayonnaise
1/4 cup of ketchup
1 tablespoon of pickle relish
2 teaspoons of onion

Put all of the ingredients into a blender or food processor.  Blend until fine pieces are visible, does not need to be smooth.

Taste and adjust flavors according to your taste buds.


  

9 comments:

jo@foodepix.com said...

What gorgeous pictures, would love for you to come and share them with us over at foodepix.com. Thanks.

bevvbevv said...

So much yum!

Deepshikha D. said...

Your first picture has me drooling! That looks so delicious :)

Frances Quinn said...

What is fried sauerkraut, please?

chattipati said...

When you say you "fry" your saucer kraut, are you using any cooking spray, butter, oil or grease at all?!

chattipati said...

When you say you "fry" your sauer kraut, are you using any cooking spray, butter, olive oil or grease at all?!

Sherron Watson said...

That is a great question and I will clarify in the directions after I answer it here. I usually do not add any oil to the pan because it browns with the juice from the kraut. That does not mean you cannot add a bit of oil to fry the kraut.

Judy Walcott said...

Love the Rueben Dip, anything with cheese turns out awesome! Would it taste bad if the cheese on top is kind of toasted, I just want my cheese that way.

Michel Arnold said...

i mean... this is fantastic!! i could sit down with a dish and a spoon,although that pumpernickel really just makes it.it is so good i could sit in it face first!!

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