Cheap Eat Challenge: Watch, or join us as our family of 6 eats, or tries to on $6/day.
So I'm a little late to the Superbowl. It and I never quite make each other's radar.
Fortunately, this dip/sandwich spread would be good for any old sporting event party you'd like to have. Or any other kind of party. Or any old evening when you're pressed for something quick, hot, and so delicious.
We use it as a sandwich spread and like it best served on slices of sourdough bread. But it's great as a dip served with crackers or cut veggies. Last night we ate it with some homemade white bread, and green drinks on the side.
Hot Reuben Dip
Adapted from Betty Crocker's Quick and Easy Cookbook
Prep time: 5 minutes
Cook time: 15 minutes
(cream cheese: $1, corned beef: .58, Thousand Island: .50, sauerkraut: .15, Swiss cheese: 1.50)
Note on substitutions: Don't like sauerkraut, just leave it off (you'll notice in the picture below that half of ours has it and half of it doesn't. I'm sure that doesn't surprise you). And if you hate Swiss cheese, you can use mozarrella or a mild cheddar. But the Swiss is delicious. And of course, it and the sauerkraut make a reuben a reuben.
1 package cream cheese (8 oz), softened
1/2 C Thousand Island dressing
1 1/2 C shredded Swiss cheese (6 oz.)
1 oz deli sliced corned beef (I just used the cheap Budding package), chopped into 1/2 inch (or smaller) bits
1/2 C drained sauerkraut
Heat oven to 400 degrees.
Combine cream cheese and Thousand Island. Add 1 C of Swiss cheese and corned beef. Mix well. Spread onto bottom of 9 inch pie plate.
Top with sauerkraut and remaining 1/2 C Swiss cheese.
Bake for 15 minutes or until edges are brown and bubbly.
Serve warm with crusty bread, cut vegetables, crackers, or pretzels.