When St. Patrick's Day came around in 2010, I tried two new recipes for corned beef. The first one is a "Crockpot Reuben" where all the ingredients for a Reuben sandwich are put into a crockpot to slow cook all day. Then you use the ingredients to make sandwiches. The second is my version of the "Reuben Dip" which can be served on rye toast points. You can make the crockpot recipe and then use leftovers for the dip. I promise you will not be disappointed!
Ingredients:
Directions:
Recipe provided by: Kim Armstrong
Ingredients:
- 2 cups of leftovers from "Reubens in a Crock"
- 1 (8 oz) block cream cheese
- 1 cup Thousand Island dressing
- 12 slices rye swirl bread
Directions:
- Chop leftover corned beef & sauerkraut into small pieces and place in bowl.
- Soften cream cheese and add to bowl.
- Add dressing and mix all ingredients until everything is combined.
- Place dip into a casserole dish and bake at 300 degrees for 8-10 minutes.
- Cut a piece of rye bread from corner to corner and then do the same on opposite corners. This will make four small triangles.
- Place bread on baking sheet and add to oven for the last 5 minutes of baking time for the dip.
- Serve dip on rye toast points.
Recipe provided by: Kim Armstrong