March 17 was upon us and we had company coming for appetizers and drinks before venturing out for dinner. I was hoping to serve some Harp lager, but the store had every, and I mean every, brand but Harp! So our next best choice was some Killian’s Irish Red, to pair with the Classic Reuben Dip. And to scoop up all the gooey goodness, we supplied slices of a chewy marbled rye—a perfect starter to kick off a St. Patty’s Day evening.
Many folks eat corned beef and cabbage on St. Patrick’s Day (even if they’re not Irish.) Well, the Reuben isn’t Irish at all, so it baffles me why it’s an “Irish” staple on this holiday. As one origin story tells it, Reuben Kulakofsky, a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor!
No matter, the corned beef, sauerkraut, and rye bread combination all make it feel like it was meant to be Irish. This dip combines all of those classic flavors and transforms them into a fabulously creamy dip. It’s amazing how so few ingredients can pack such an incredible gastronomic punch. Yes, this is a diet-buster, but a little goes a long way…
“Ithe agus taitneamh a bhaint as” (Eat and enjoy!)
Classic Reuben Dip
- 4 oz. onion & chive flavored cream cheese, softened
- 1 cup mayonnaise
- ⅔ cup prepared Thousand Island or Russian dressing
- 1 cup sauerkraut, drained and rinsed
- 8 oz. deli corned beef, chopped
- 2 cups shredded Swiss cheese
- 1 tsp. fresh chives, chopped
- Dark bread, such as rye or pumpernickel
- Preheat the oven to 350°F.
- Spritz a 1-quart baking dish with cooking spray. Set aside.
- In a medium-size mixing bowl, use a hand mixer to cream together the softened cream cheese, mayonnaise and salad dressing until thoroughly combined.
Drain and rinse the sauerkraut then squeeze dry using paper towels to remove as much moisture as possible.
To the creamed mixture add the sauerkraut, chopped corn beef, and 1 ½ cup shredded Swiss cheese. Mix together by hand.
- Spread the dip into the baking dish and top with the remaining cheese.
- Place into the preheated oven and bake for 30 minutes until bubbly and golden.
- Garnish with chopped chives. Serve with rye or pumpernickel bread for dipping, and a hearty Irish lager.