Super Bowl Party Dip And Snack Recipes: Quick And Easy Reuben Snack Dip

This dip makes a perfect addition to a New Year's Eve or New Year's Day menu - also great for a Super Bowl Party. There is also another variation I found for a slow cooker variation. The two recipes are pretty identical in ingredients - it is just a different way to prepare.

If you like Reuben sandwiches, you will love this dip! I serve it with a variety of small cocktail breads, though traditionally, a Reuben is served on rye bread. I buy the little cocktail toasts - you can toast them or serve as is. There are a bunch of different varieties of cocktail breads or use little bread rounds, toasted or not. Some folks don't think it's a Reuben without rye bread but I don't happen to like rye so become inventive.

You can also serve with a variety of regular breads of various sizes, rolls, crackers, bread sticks, pretzels, or mini-bagels. I have found that even non-sauerkraut lovers like this dip and it is a departure from the 'usual' fare.

I discovered this recipe somewhere and had it typed up in my binder. I am not sure of the original source. However, I added a few suggestions on what I do differently with the recipe and will apply that to the slow cooker variety as well.

INGREDIENTS

• 8 ounces of cooked corned beef, chopped or shredded finely (note below)
• 1 cup canned or fresh sauerkraut, chopped, rinsed and drained
• 8 ounces cream cheese softened (I use non-fat cream cheese)
• 2 cups shredded Swiss cheese (I use reduced fat)
• 1/2 cup thousand island dressing (recipe following in case you do not have on hand)
• Toasted cocktail rye or other mini-bread slices, crackers, pretzels, pretzel sticks, mini-bagels, bread sticks, etc.

PREPARATION

1. Preheat oven to 325 degrees.
2. Combine corned beef, sauerkraut, cream cheese, Swiss cheese and thousand island dressing in an ovenproof dish. Mix well.
3. Bake for 30-40 minutes or until the internal temperature registers 165 degrees on a meat thermometer.
4. Serve with above suggestions.

NOTE: I cook my own corned beef brisket in the crock-pot before making this dip. Cook until tender with water and the flavor packet that comes with the brisket.

The beef is done when the corned beef can be shredded easily. In my crock-pot, I usually end up cooking the brisket about 14 hours, shred some for other uses and leave some of the brisket for making a traditional corned beef and cabbage dinner. The shredded corned beef made from the brisket makes excellent sandwiches and of course is excellent for Reuben sandwiches.  I have not found that either 'cut' of corned beef brisket works better than another either - it is all about the slow cooking.

INGREDIENTS

• 1 cup mayonnaise (see note)
• 1 celery stalk chopped super fine
• 1 small onion chopped super fine
• 2-3 tablespoons ketchup (that's where the color comes from)
• 2 large peeled hard boiled eggs, chopped fine
• Finely chopped parsley (optional)

PREPARATION

1. Mix all ingredients.
2. This recipe makes 2 cups.
3. Refrigerate until used.

There are also variations with olives, etc. that are equally delicious and easy to make.

NOTE: I use this recipe from cooks.com.  However, I like to substitute for mayonnaise.

You can substitute light mayo, which has relatively few calories or you can do what I do which is to substitute nonfat sour cream or plain nonfat yogurt for all or part of the mayonnaise - or use a combination of all three. 

INGREDIENTS

• 1 jar of sauerkraut, drained (16 ounces)
• 1 package cream cheese (I would use non-fat), softened
• 2 cups shredded Swiss cheese (again with the non-fat)
• 2 cups shredded corned beef
• 1/4 cup thousand island dressing

PREPARATION

1. Combine all ingredients.
2. Cook on low for several hours, stirring occasionally until melded together.
3. May cook on high for 45 minutes if necessary, stirring occasionally as well.
4. Serve as above.

This version was courtesy of allrecipes.com