Sauerkraut Dip

This recipe was loose among the more recent recipes that Gramma June had collected.

After making it, I thought about all the times a football game was turned on in the fall/winter - maybe we were gathering as family, maybe there was a meal involved - but this particular dip struck me as something you would take to an “event” like this.

It’s solid. It does not make a large amount of dip but it is like eating a Rueben sandwich without the buttered rye bread - and if you’ve ever had or loved a really good Rueben…you will love this.

Thanks to my Aunt Teri Pabst for sharing this recipe with Gramma. It’s a keeper!

Sauerkraut dip, serve with crackers

Teri 5-20-2017

1 pkg cream cheese

8 oz corned beef (or chipped)

1 cup swiss cheese shredded

1/4 cup drained sauerkraut

1/4 cup thousand island dressing

Mix all together in small crock pot or in a pan on the stove top.

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I started by buying an uncooked corned beef brisket at the store and cooked it according to the package instructions. I saved the stock for soup that I made later that day (yum!). I sliced off what I needed (always against the grain for tender meat, guys!) and chopped it up combining it with the rest of my ingredients.

I did not have any thousand island dressing so I made some with mayo, catsup, relish, vinegar with this recipe here (editing to my taste): thousand island dressing

I also really like to eat ruffle style potato chips with a Reuben so I thought - why not try that with this dip? The dip was so thick that the chips couldn’t really hold it without breaking. I maybe could have added more dressing to make the dip less thick but instead I spooned it onto the chips. This dip could also be used as a spread on a sandwich or put on tiny rye toast as an appetizer. It was truly satisfying to eat (especially warm).