St Patrick's Day Is Right Around The Corner. Here Is A Great "Reuben Dip" Recipe I Thought You May Enjoy Trying. It Is Very Good.

I have made this warm dip several times now and each time I make it people enjoy it. That being the case, I share it with you today. The traditional way to serve it would be with cocktail rye bread but I find it to be a bit dry tasting so I opt to serve it with Triscuit Caraway Seed Crackers or Snyder's makes a Pumpernickel Onion pretzel twists. A secret to this recipe is that I make my own corned beef. I have used Boars Head corned beef before and it turns out OK but it seems to taste so much better if you use corned beef that you cooked. I also enjoy getting a brick of Swiss cheese and grating it myself. I combine grating it fine shred and regular shred together.

REUBEN DIP
1 cup sauerkraut drained
1-8 oz. cream cheese softened
6 oz.-8 oz. shredded Swiss cheese (adapt it to your liking the original recipe called for 6 oz but I have used 8 oz.also)
6 oz. diced corned beef (if I have more than 6 oz. I add it, you can never have enough corned beef right) make sure it is in equal proportion though
2 T. thousand island dressing
Drain & rinse sauerkraut (I do not rinse the sauerkraut for I like the tangy taste of it.)
Mix with cream cheese & Swiss cheese. Add diced corned beef and thousand island dressing . Cover and heat on low until cheeses are melted, stirring occasionally to blend all the ingredients. Serve warm with crackers or cocktail rye.  If there is any left over refrigerate it and it is fine if you re-heat it in the microwave for another time.