Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Hot Cheesy Reuben Dip February 21, 2013

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I have a serious soft spot for Reubens. I’m not sure why, because I think sauerkraut is disgusting and I’m not a huge fan of thousand island either, but this dip and Reuben sandwiches are my favorite! I don’t even like Swiss cheese…now that I think about it, it’s quite odd that I like these! When my parents owned the restaurant they would get bored of the same old same old and go through phases of different types of foods. At one point, they were making every kind of egg roll they could think of. They made chocolate chip cookie dough egg rolls, ice cream egg rolls, cheese cake egg rolls, s’more egg rolls, and every other thing they could find to put in them. I loved it when they went through these phases. After the egg rolls, they went through the ‘dip’ phase…YUM. Clearly, one of them stuck. Every thing you could throw into a dip went and it was never disappointing. The Reuben dip was by far the favorite between the employees and we started requesting it on a regular basis, then they added it as a special and it sold like crazy! It’s so cheesy and amazingly delicious, I just love it! Now, I kind of decided this on a whim when looking for my Juicy and Delicious Lemon Chicken Piccata recipe, so I didn’t have time to boil the corned beef, so instead, I just bought two large slices of corned beef from the deli and chopped them up very small. This worked out well, however, the recipe calls for shredded corned beef and I would recommend sticking to that because it mixes in together much easier, whereas this was just chunks throughout. The best part about this? The leftovers made a delicious Reuben sandwich today for lunch!

Hot Cheesy Reuben Dip

Ingredients:

1/2 Cup Mayo

1/2 Cup Thousand Island Dressing

16 OZ Sauerkraut, Rinsed and Squeezed Dry

8 OZ Corned Beef, Shredded

12 OZ Swiss Cheese

4 OZ Shredded Cheddar Cheese

Sour Dough Bread, Toasted and Quartered

Directions:

Preheat oven to 350ºF.

Combine mayo and dressing in small bowl.

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Spread sauerkraut in bottom of baking dish, layer corned beef on top, sprinkle with shredded cheddar, layer with swiss cheese, sprinkle with shredded cheddar, then layer mayo and dressing mixture on top and sprinkle with remaining cheddar.

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Bake 20-25 minutes, serve with sourdough pieces.

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ENJOY!

 

Amazing Cheese Dip February 4, 2013

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It may not look good now, but once you have a taste you will be drooling every time you see it!

Now, I have to say, I probably wouldn’t make this dip if I looked at the ingredients because I HATE cottage cheese, not a huge fan of cream cheese, and I DO NOT like thousand island…not to mention it seems like an incredibly ODD group of ingredients and at first glance doesn’t look at all good to me. I know I’m making this sound horrible, but there’s a point, I swear. Had I not grown up with this amazing family recipe, (which was a secret until now…) I wouldn’t find it appetizing at all. I made this dip for our Super Bowl Party and we ate the entire bowl!! I can honestly say I don’t know how anybody has gotten through their life without this wonderful treat to make them happy. We used to serve this at my family’s restaurant and everybody raved about it. It was the first offering we brought to the table when we greeted our happy customers, and it ended up being one of the things that made us famous. We served it with various types of crackers, and the regulars knew when they came in, no matter who the waitress, they were getting extra. When I started working, I had a pretty good following. I knew when I saw one of my regulars that I was bringing four or five cheese dips to the table. When we would open, all of the waitresses would do all of our stuff as quickly as possible and so that we would have time to sit and eat cheese dip before we opened. It is seriously like crack dip. In fact, it really should be called crack dip, but I think my grandfather would roll over in his grave if anybody ever changed the name! Please, enjoy this recipe and share it with everyone. It SHOULD NOT be a secret anymore, the world should have this delight-fulness in their lives.

Cheese Dip

1 8 oz Package Cream Cheese

16 oz Cottage Cheese

6 oz Shredded Chedder Cheese

3 oz Bleu Cheese Crumbles

1/2 Cup Catalina French Dressing

Blend ingredients and ENJOY!

The original recipe calls for 2 tsp Chopped Red Pimentos and 2 tsp Finely Chopped Sweet Onion, but I never use these ingredients and neither does my mom. Partially because I usually have everything but these on hand, and also because I’m lazy and don’t want to chop anything. If you add these in you will get the full effect, although I personally prefer this dip without. Regardless, you WILL NOT regret making this. My grandmother makes this dip every single day and eats Cheese Dip and crackers for lunch. EVERY DAY!!! Amazing, she is 80 years old this year and she is still eating this stuff on a daily basis!

ENJOY!

 

 
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