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.
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!