If it seems like I am on the appetizer and dip bandwagon – well, guess that’s because I am. We sometimes pair dips and their accompaniments with a salad or a big vegetable plate for a light supper on these cold winter nights. Sunday evenings especially it is nice not to have to prepare a meal, but instead snuggle under the fuzzy blanket with a full plate while Downton Abbey plays out across the room.
Bytes and Wheels are Rueben collectors. Whenever they eat out and there is a Rueben sandwich on the menu – everything comes to a halt until they order one. And when it arrives, attention is focused on nothing but the Rueben and the whole Rueben. This Rueben Dip has almost the same effect. Nothing can interrupt the inhalation.
You can layer this dip if you want. But I’ll tell you, it’s a waste of time. Nobody is going to pay any attention to nice layers. It’s dig in, every dog for himself until it’s gone. So just soften the cream cheese by bringing it to room temperature. Stir in the Thousand Island dressing. Add one cup of the Swiss Cheese, the drained sauerkraut and the corned beef. Stir well and spread into an 8×8 pan or a 9 inch diameter pie pan. Sprinkle the remainder of the Swiss Cheese on top. If you have a decorative pan, by all means use it. It will make your heart sing as you carry it full to the table and empty to the dishwasher. Nobody else is going to notice since they are riveted on the dip ;-)
With my tastebuds geared for smooth and sweet and chocolate – the Rueben sandwich thing escapes me. But I like this dip – on the creamy side with a bit of meat and a nice tang. Serve with rye toast for the whole Rueben experience. It’s also good with triscuit crackers or a flatbread cracker – something with very little salt and mild flavor that is not competitive with the sauerkraut.
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