29 December 2011

Christmas Cooking - Hot Reuben Dip

This is a new recipe for me, but it's been in my stack for a good while. I was trying to have an appetizer dinner for us on Friday, so that I can continue cooking for Saturday and Sunday - jeez how Christmas snuck up on me. We like Reuben sandwiches, especially the recipe from America's Test Kitchen - it's a total winner.

Hot Reuben Dip
1 cup Swiss cheese, shredded
1/2 pound corned beef, chopped
8 oz cream cheese, room temperature
1 cup sour cream
2 Tbs ketchup
2 Tbs spicy brown mustard
1/2 cup sauerkraut, drained
1 pkg of rye cocktail bread squares

Preheat oven to 350 degrees. In a large mixing bowl, mix 1/2 cup of Swiss cheese with all the ingredients excepting the bread squares. Place the mixture in a baking dish and sprinkle the top with the rest of the Swiss cheese. Heat in the oven until bubbly, about 20 minutes. Turn on the broiler and brown top. Serve with bread squares.

Bench Notes: I substituted Chili sauce for the ketchup. I toasted very thin pumpernickel bread instead of using rye.

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