Page 18 - UMass2018_CookBook

Ingredients
Serves 8
1 (14-ounce) can sauerkraut 1 pound corned beef, diced
8 ounces shredded Swiss cheese
3⁄4 cup mayonnaise
1⁄4 cup Thousand Island dressing
Salt Ground black pepper
Sturdy crackers or rye bread crostini, for serving
Reuben Dip
Hughes Family, Monson, MA
“This is a quick and easy warming dip to bring to a party or tailgating, or just to have at home by the fire. It also makes a great sandwich, too.” — Roberta Kim Hughes
Preparation
1. Preheat oven to 400°F.
2. Pour the sauerkraut into a strainer and drain well, pressing out the liquid.
3. In a large bowl, stir together the sauer- kraut, corned beef, cheese, mayonnaise and Thousand Island dressing, and season with salt and pepper. Spoon into an oven-safe serving dish, such as a 9-inch pie dish.
4. Bake until the dip is bubbling and nicely browned, about 20 minutes. Serve with crackers or crostini.
Note: This makes a good-size bowl of dip. If you want, divide the dip between 2 pie dish- es or other similar-size dishes. When baking a smaller quantity, there’s more surface area of cheese that gets browned, making for more of that gooey browned cheese texture.
14 | TASTE OF HOME