I have been in love with this recipe ever since I spotted it over at Noble Pig. I would really like a decent Reuben sandwich, but with the whole Celiacs thing I’ve yet to find a gluten-free bread that really holds up to grilling. That’s the joy of this dip – it’s everything I love about a good Reuben, just in a dip form.
1/2 pound corned beef, diced
1 (8-ounce)package cream cheese, softened
1 cup shredded Swiss cheese
1 1/4 cup sauerkraut, drained well.
1/2 cup sour cream
1 tablespoon ketchup
1 tablespoon Dijon mustard
1/4 teaspoon caraway seed
1 Against the Grain Gluten-Free baguette, sliced into rounds and toasted
Pre-heat oven to 350°F.
Combine the corned beef, cream cheese, 1 cup of the sauerkraut, sour cream, ketchup, and mustard in a medium bowl. Spoon 1/2 the mixture into a 1-quart baking dish. Top with half of the Swiss cheese. Spoon in the rest of the mixture, and top with the rest of the Swiss cheese, the remaining 1/4 cup of sauerkraut, and the caraway seeds.
Bake for 35 to 45 minutes, until brown and bubbly.
Boy, am I glad the nephews didn’t care for my corned beef ;). The leftovers made this a wonderfully rich and ever so naughty dip. Plan on sharing this one as the two of us couldn’t eat more than a couple of rounds worth before being stuffed. The next time I make this it’ll be for a holiday party where I can share the love.