When I posted  Super Bowl Snacks awhile back a reader left this yummy recipe in the comments.  It makes a great little snack to celebrate St. Patrick’s Day!rubendip


Beth’s Reuben Dip

1 cup corned beef (Carl Buddig) chopped
1 cup grated Swiss cheese
1 cup grated cheddar cheese
1 cup sauerkraut (drained)
1 cup  mayo (I used Hellman’s Light)

Mix together in a crock pot and heat until bubbly. Serve with rye crackers (Beth likes triscuits!)(and I like toasted pumpernickel cocktail bread). Yum!

Happy St Patrick’s Day!

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  1. I made a similar recipe only i use 8 oz. low fat cream cheese,6 oz. non fat greek yogurt and 1/2 cup low fat thousand islands dressing instead of mayo.This version sounds very good also.

  2. I make a reuben salad that has basically the same ingredients.
    I use 6-2oz.pkgs. Carl Buddig corned beef, chopped up.
    One small can drained sauerkraut.
    8 oz. shredded swiss cheese
    Thousand Island dressing but I make my own: Mayo,ketchup, sweet pickle relish.About 1 cup mayo
    1/3 c. ketchup
    1/4 c. sweet pickle relish
    This is just a ratio so add what you like to mix together.
    Serve cold, room temp., toast under broiler and favorite
    rye bread. YUMMY!!! This is the original ingrdients for
    a reuben sandwich. I’m from Omaha, NE where the reuben
    sandwich was born(at the Blackstone Hotel).

  3. Had this yesterday for the Super Bowl…TOTAL HIT! Will be a keeper for me. Took dill rye bread, brushed with olive oil, put in panini grill to sear and cut in thirds to serve with dip…YUM!

  4. Admiring the Polish Pottery you are displaying!!! I have the exact same bowl!!! what are the chances????

  5. Hmmmm….I’ll try pumpernickel next time. I hope everyone enjoys it! We’re having corned beef and cabbage tonight, but probably reuben dip this weekend. I need something easy while I grade homework!

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