Reuben Dip

Ever since I posted about the Reuben Dip I learned how to make in a cooking class a few weeks ago I have had a number of folks ask me for the recipe. These requests increased after I shared that we made the dip for the St. Patrick's Day dinner that we hosted on Sunday. I am always one to give folks what they want (well, food-wise anyway).

The Reuben sandwich is a 'classic' American sandwich. So American that I had never had one prior to my stint as a waiter at Howard Johnson's (yes, the lovely orange and brown uniforms were a trial and I got sick of ice cream really fast). One taste of a Reuben sandwich though and I was hooked!

Legend has it that the Reuben sandwich was first created in 1914 for one of Charlie Chaplin's leading ladies when she arrived, very hungry, at the legendary Reuben's Delicatessen in New York. What the cook created was a grilled sandwich made with corned beef, sauerkraut, Swiss cheese, and either Russian dressing or Thousand Island dressing. It is often made with rye bread, but originally it may have been served on pumpernickel bread.

This dip is delicious (although it may not look all that attractive! *smile*) with all of the great flavours of a Reuben sandwich served up in the form of a warm dip! The dip is amazingly good! It was nice and warm and ooey and gooey and stringy and addictively tasty. I have never seen a bowl of dip disappear so quickly as it did on Sunday! Once again I caught one of the guests (who shall remain nameless) using fingers to scoop up more of the dip.

Now then. Lest you think that this is health food, let me assure that it is not. In fact - this is artery clogging food. Nonetheless, as I have learned lately, all things in moderation are good for you. If you were to whip up a bowl of this every day you'd be heading for the defibrillator. But, once in awhile, this makes a delicious treat!

Enjoy!

Reuben Dip
By Emily Richards

1/2 cup mayonnaise
1/2 cup 1000 Island (Russian) Dressing
4 oz thinly sliced corned beef, chopped finely
1/3 cup sauerkraut
1 small clove of garlic, peeled and minced
1 cup shredded Swiss cheese
1 loaf of rye bread, cubed

In a sauce pan combine mayonnaise, dressing, corned beef, sauerkraut, and garlic. Place over medium low heat. Stir in the Swiss cheese. Cook, stirring occasionally for about 10 minutes or until the cheese has melted and the dip is hot.

Serve with bread.

Note: if you have a small fondue pot, use it to serve the dip - keeping the flame low.

Comments

[Barbara]

My mom used to make a Rueben dip that was the hit of every party. Since I hate saurkraut I never understood the appeal, but apparently I'm alone!

[Jerry]

Barbara - there are recipes out there that have a lot more sauerkraut in them than this one. I can imagine that it might get overpowering!

[nancyhol]

You always have such good recipes, Jerry!

You are my go-to recipe guy!

[Jerry]

Thanks nancy - you're too kind!

[Kayte]

Ah, I feel like I have struck gold...recipes for summer/spring roll dipping sauces, Paul's talapia, this Reuben dip...my lucky week. There is going to be a whole lotta ballgame watching this weekend for the NCAA playoffs, and this dip is definitely appearing tomorrow night...thank you, thank you. I'd invite you to drop by, but I have never once (I don't believe) seen any indication that you are remotely interested in the NCAA playoffs...LOL. That, and it would take you a plane, a train, several taxis, just to do the dropping by! Thanks for the recipe...oh, and the one to use up some of my Calvados with the pork chop recipe you linked in your comment on my blog...Thanks for that, too!

[Jerry]

Kayte - I'll admit that the college basketball 'final four' isn't something that we care about a whole lot up here. Having said that, this dip makes great sports watching fare! Enjoy.