Wednesday, March 17, 2010

Reuben Dip

Hopefully you have some leftovers from the corned beef you made. I cheated and bought the pre-made variety, although it was Vienna Beef's Chicago Classic Corned Beef. It's good, but next year I think I'll 'corn' my own. It's pretty damn simple- http://blog.ruhlman.com/2010/03/corned-beef-how-to-cure-your-own.html

My favorite intentions for leftover corned beef? Corned beef hash, of course, and this reuben dip for a crowd.

Simple pairing for this meal!

Slainte!

Reuben Dip-
2 cups leftover corned beef, shredded or finely chopped
2 cups swiss cheese
8 oz. cream cheese, room temp
1/3 C dressing of one thousand islands
1 C kraut, drained well
fresh black pepper to taste
2 TB green onion, finely diced (optional)
Rubschlager cocktail rye bread- or rye toasts, rye crisps, etc.

Combine all ingredients (except for the rye toasts, of course) in a crockpot, fire it on LOW for a couple hours, mixing every half hour. Serve with toasted rye bread.

Yep, that's Irish food for ye. Looks like shit, and almost tastes like it. Naw just kidding. Go get yourself some and sit down and enjoy that.

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