Skip to main content

Warm Reuben Dip

Warm Reuben Spread recipe
Kraft's picture

We had company the other evening and I wanted to serve an appetizer -- but something just a bit different; something out of the ordinary.

Something we had never had before!

(I love doing that!  Trying new recipes on company!)

This recipe popped up in my e-mail and since my entire family loves Reuben sandwiches, I decided we'd give it a try!

I've made it twice this week . . .and I might make it again this weekend!

It's so easy!  I made a few minor adjustments -- the following is the original recipe.  I'll give my changes below the recipe.

Warm Reuben Dip
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
TRISCUIT Deli-Style Rye Crackers

 

Preheat oven to 350ºF.

Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.    

Spread into a 9-inch pie plate or shallow dish.    

Bake 20 min. or until heated through. Serve warm with crackers.    

Adaptations: 

1- 8oz package of cream cheese
1/3 cup 1,000 Island dressing
1/4 lb. turkey pastrami, cut on a #12 thickness from the deli, chopped fine
2 cups shredded swiss cheese, divided.  1 1/2 cups mixed into the mixture, the remaining 1/2 cup sprinkled on top before baking
Rye crackers, pita chips, or rye deli bread (the small square bread found in the deli section!)

The first time I baked it.  I prefer it that way because I like the brown-toasty color of it from baking it.  The second time, I warmed it in the crock pot.  The benefit of this way is that it stays warm throughout the evening; a real bonus!

Labels:

Comments

Post a Comment

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su
2 comments
Read more

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to
1 comment
Read more

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK.  Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity.  It is a wonderful experience!  And don't forget to eat at the museum restaurant.  It's delish! So back to the casserole.  After eating it we knew we had to find out the recipe!  The owner of the restaurant graciously shared her secret!  It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr.  Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure!  When you look at the recipe, you might think it's a pain, but really, it is so easy!  Especial
Post a Comment
Read more