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Fall, football, food and Friday…four of our favorite things…and making sure the feasting is worthy enough is extremely important!

We discovered this Reuben Dip while playing on Pinterest. There are a number of versions so we picked our favorite elements and created our own rendition.


1/2 pound pastrami or corned beef (we prefer pastrami…just sayin’)

1 pound Swiss cheese, shredded by hand or in food processor (about 3 c)

(IMPORTANT COOKING FACT:  always use bulk cheese and shred yourself when you want proper melting to happen. The pre-shredded kind has a coating on it which hinders its melting smoothly)

1 cup sauerkraut, drained

1 package cream cheese, room temperature

1 cup sour cream

1 cup Russian dressing – recipe follows  (most recipes call for Thousand Island … We think this is soooo much better )

Combine all ingredients and heat at 350 for about 35-40 minutes until hot and bubbly. Please don’t have a hissy fit like yours truly when it comes out a bit soupy. Let it rest for a few and it will absorb it and be the right consistency .

Serve with pumpernickel squares or (as we did) Wheat Thins.

Gather your ingredients…



And now for that dressing recipe…


1 tsp. garlic powder

8 ounces chili sauce (or ketchup if you are in a bind)

1 1/2 cups Hellman’s mayo

1 tsp. black pepper

2 tsp. Worcestershire  sauce

(This makes plenty of extra because you will want to have some for dunking purposes.)

A hearty dip that will be a sure hit and all-around winner!