St. Patrick’s Day Reuben Dip
Ingredients
8 oz (225g) corned beef, chopped
1 cup (110g) Swiss cheese, shredded
1 cup (150g) sauerkraut, drained and chopped
8 oz (225g) cream cheese, softened (full-fat)
½ cup (120ml) Thousand Island dressing
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Black pepper, to taste
Chives or green onions, chopped (optional)
Directions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
In a mixing bowl, combine the softened cream cheese and Thousand Island dressing. Use a hand mixer on medium speed for 1-2 minutes until smooth and creamy.
Add Dijon mustard, garlic powder, and black pepper. Mix briefly until evenly combined.
Fold in the chopped corned beef, shredded Swiss cheese, and drained sauerkraut using a spatula until evenly distributed.
Transfer the mixture to the prepared baking dish and spread evenly, smoothing the top.
Bake for 20-25 minutes until bubbly and golden on top.
Garnish with chopped chives or green onions and serve warm with rye crackers, toasted baguette slices, or pretzels.
Optional: For ultra-crispy edges, broil for 1-2 minutes at the end, watching closely to avoid burning.
Notes
Drain sauerkraut well to avoid watery dip. Use full-fat cream cheese for best creaminess. Let cream cheese soften at room temperature before mixing. Can be assembled a day ahead and baked from the fridge with 5 extra minutes baking time. For a spicy kick, add cayenne pepper or hot sauce. To make vegetarian, omit corned beef and add sautéed mushrooms or tempeh.
Nutrition
Protein 9g
Carbohydrates 5g
Fat 14g
Fiber 1g
Carbohydrates: 5 Fiber: 1 Protein: 9