Wednesday, February 25, 2009

The "Other" Hot Reuben Dip

With all due respect to and admiration for those who came before me - this is THE best Hot Reuben Dip out there.

You could, if you wanted to but I'm not recommending you do if you have a weak heart, use it to top a baked potato and call it dinner.

This is my Hot Reuben Dip recipe - Dip Reuben a la City Girl, if you please.

I doubled it for our Superbowl party, served it with toasted cocktail rye bread and it vanished.

I'll never make another hot dip again. Sayonara, Spinach and Artichoke dip. Adios, Velveeta-Rotel Dip-o. (Yes, we actually eat that - it's football food - stop wincing).

Hot Reuben Dip
8 oz Cream Cheese
1/2 cup Sour Cream
1 cup Drained Sauerkraut
2 tbsps Worcestershire Sauce
1/4 cup Milk
1 cup+ Chopped Dried Corned Beef (I use a package of Buddig instead of the jar)

Loosely combine all ingredients in a bowl. Microwave for 3 minutes or until cream cheese softens. Stir to combine. Microwave another 2 minutes - 4 minutes until hot. Stir.

Mixture will appear thin, but it thickens as it cools.

Serve with toasted cocktail rye slices.

Serves 1 - 12 as an appetizer, entree or breakfast hangover remedy.

2 comments:

Country Girl said...

Shit fire. I went back and read Sharon's and then read this one and...can I just mainline them both? I LOVE me some fat and salt. I LOVE me some sour cream like you have and I LOVE me some worcestershire.

Life is good.

Moon said...

My mom made this, sans the 'kraut, in the 50s. I think it was popular and making the party circuit. I just remember as a kid I got to taste it before the guests. I didn't even know they still had the dried beef in a jar!