an idea for St Pat's appetizer, Rueben Dip
Going through my files the other day, I found this clipping from a local community newsletter, for RUEBEN DIP. Similar idea to Bonnie's Buffalo Dip, which was a great addition to my repetoire.
1/2 lb lean corned beef, shaved
1/2 lb swiss cheese, grated
1 cup mayo
1/4 cup ketchup
2 Tbsp sweet relish
1 Tbsp deli style mustard
1 loaf sliced cocktail rye
Dice beef and place in bowl. Drain sauerkraut, and add to beef. Add cheese, mayo, ketchup, relish and mustard to all, and blend thoroughly. Cover and refrigerate overnight. Spread mixture in 13 x 10 pan and bake 15 minutes til bubbly. Serve with rye or crackers.
Anyone ever make anything like this? I figure I'll try it with my leftovers, and if it's great, I'll let you know.
Just to update, I finally made this last St Paddys Day and it was unbelievably good, better than it sounds on paper. My guests asked for the recipe, and then around New Years, a different friend of mine said she had gotten the recipe from someone else, so it's making the rounds! The hardest part is asking the deli guy to shave the corned beef; since I used to work in a deli I asked REALLY nicely.
coll: Here is another version just to compare with your recipe.
8 oz cream cheese
1/2 cup sour cream
2 T mayonnaise
2 T Thousand Island dressing*
1 T ketchup*
1 T Dijon mustard
2 tsp finely chopped onion
1 cup sauerkraut, rinsed and drained
1/2 pound, or more, deli corned beef, chopped fine
1 cup grated Swiss cheese
Bake at 350 for 30 minutes covered with foil, uncovered for another 5 minutes or until browned and bubbly.
* I use Heinz chili sauce in place of Thousand Island and ketchup
* Also use more onion, up to 1/4 cup
* Get one big chunk of corned beef at the deli, chop into pieces, finely chop in food processor
* Use two ramekins, one is out to eat, and one is baking for a hot backup
* Serve with party rye, rye crackers, rye melba toasts, or rye bread toast points
I make a similar dip but with some different ingredients in my crock pot, with cheddar and swiss cheese, mayo, 3 pkgs. dried beef, and sauerkraut...on low it ususally takes 2-3 hours for everything to incorporate, everyone always loves it. I serve it with rye triscuits, too. Great idea for a St. Pat's party!
re: GG Mora
A chef at that private club I used to work at once used up some leftovers with "reuben soup". It was surprisingly good! The recipe below sounds a lot like I remember.
I'd gladly eat reuben dip (or mini-reubens, or reuben soup), but I'm not sure saeurkraut has the same crowd appeal buffalo chicken has. But if you've got people who do like it, it would probably get scarfed down pretty quickly.