It is finally March!!! Not only will there be both St. Patrick's Day & Easter holidays to celebrate but we will also be welcoming my son into the world this month :) If that isn't exciting enough, it's my birthday next week as well as two of my sister's birthdays at the end of the month.As you can see we will have a lot of excitement in the next 31 days!! I made this Reuben Dip to get into the Irish spirit, I thought it would be the perfect snack as I took down all of the red and pink hearts and replaced them with lots of green shamrocks. I love Reuben's, it has been always been my go to meal out at an Irish pub and this dip certainly didn't disappoint. It was even better the 2nd day since the flavors got to mold together more.
1/2 - 3/4lb Thickly Sliced Deli Corn Beef - Diced
1 Cup Shredded Swiss Cheese
1 Cup Sauerkraut - Squeeze Drained
8 oz Fat Free Cream Cheese - Softened
1/2 Cup Light Sour Cream
2 Tbsp Whole Grain Mustard
2 Tbsp Ketchup
1 Loaf Small Pumpernickel Bread
Adapted from: www.noblepig.com
Preheat the oven to 350 F. In a large bowl combine the softened cream cheese, squeeze drained sauerkraut, sour cream, shredded cheese, ketchup and mustard.
I got 4 thick slices of corned beef from the deli counter at our local supermarket which ended up being between 1/2lb - 3/4lb. Dice up your corn beef, if you want you can trim a little bit of the fat around the edges before you dice.. Add the meat into the bowl and mix everything well with a wooden spoon or spatula until it is completely combined.
Spray a 1 Qt baking dish with Pam spray and transfer the dip into the baking pan. Smoothing it out and packing it down evenly. Bake in the over for 30-40 minutes, until the top is brown and bubbling. Let sit at least 5 minutes and then serve. I used Pumpernickel bread but Rye would be good as well. Another idea would be to toast your bread or use Melba Toasts which would give it a nice crunch instead of the soft bread.
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