If you know me, you know I have a serious affinity for anything Reuben.
The eggrolls are definitely one of my favorites.
But…these rye pillows are so damn good.
Nevermind, I can’t pick a favorite.
This dip is a pretty straight forward recipe. I shredded corned beef I made for sandwiches in my KitchenAid mixer (a favorite kitchen tip of mine), mixed it with cream cheese, homemade Thousand Island dressing, sauerkraut and Swiss cheese and baked it for about 20 minutes.
You can make this as rich as you want; just adjust the amount of cream cheese. I’m a middle of the road kinda girl, so I made it just rich enough without being overpowering.
I want to taste the Reubeny-ness.
Here’s your printable-