Reuben Dip

I love reuben sandwiches so when I came across this reuben dip my jaw dropped. The dip is just as good as the sandwich, especially when served along side of little slices of rye or pumpernickel bread 🙂

Reuben Dip

reuben dip

Ingredients

  • 1/2 pound diced corned beef (have the deli cut a large chunk for you, or I have found it packaged before)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded Swiss cheese
  • 1 cup sauerkraut, drained
  • 1/2 cup sour cream
  • 1 Tablespoon ketchup
  • 1 Tablespoon spicy brown mustard
  • cocktail rye or pumpernickel bread

Directions

  • In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into a greased, 1-quart baking dish.
  • Bake at 350 degrees for 30 minutes, until hot and bubbly. Serve warm with rye bread.
  • I added more cheese on top afterwards because I wanted it to be more cheesey 😉

Recipe source: http://noblepig.com/2008/09/reuben/

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Beer Cheese Dip

This easy dip takes 5 minutes to make and is jam-packed with flavor! The longer you let the ingredients marinate, the bolder the flavor, which is why I prefer to let mine stay in the refrigerator over night.

Beer Cheese Dip

beer cheese dip

Ingredients

  • 2 (8 ounce) packages of softened cream cheese
  • 1 package of Dry mix –  Ranch Dressing (like Hidden Valley)
  •  1/2 -3/4 can of beer  (A lager, or full bodied beer, as opposed to a light beer will give you a better flavor)
  • 2 cups shredded cheddar cheese
  • Pretzels for dipping

Directions

  1. Mix cream cheese, dressing, and beer until you reach your desired creamy consistency.
  2. Then mix in 1/2 cup of cheese, leaving the remaining cheese to sprinkle on top.
  3. Refrigerated overnight to let the flavors marinade or at least 3 hours before.
  4. Serve with pretzels.

Recipe source: http://beautyandbedlam.com/beer-dip-recipe/

Baked Spinach Dip Mini Bread Bowls

I love spinach artichoke dip! This recipe is a smaller, bite size, version of spinach dip! It is spinach dip wrapped in bread…what is better than that!?

Baked Spinach Dip Mini Bread Bowls

Baked Spinach Dip Mini Bread Bowls

Ingredients
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper (I used Chili Powder)
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt (I used Kosher salt)
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Directions

1.  Preheat oven to 350 degrees F.

2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3. As the spinach and garlic cool down a bit, spray 10 regular muffin cups (can also use mini muffin tins) with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.

4.  Mix cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper together in a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Recipe Source: http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/