Thursday, December 17, 2009
Margaret's Reuben Dip
My friend Margaret makes this awesome dip and gave me the recipe a few years ago. Jordan's favorite sandwich is a Reuben so this dip is a favorite in our house. It's a great appetizer for a party - especially during the holidays! I promise if you make this for your next party, everyone will love it!
3 blocks of cream cheese, room temperature
1 pint sour cream
1 cup mayo
1 package shredded Swiss cheese
1 large jar of dried beef, minced (you can find this next to the canned tuna in the grocery store)
2 or 3 cloves of garlic, minced (I used the minced garlic you can buy in the store)
1 bunch of scallions, minced
1 large bread bowl, hollowed out to make a dish for the dip to bake in
More cubed bread or crackers/chips, whatever you like for dipping
Preheat oven to 350 degrees.
Combine all the ingredients in a large bowl.
Put as much as you can into the bread bowl. Be careful not to fill it to high as it might bubble up as it bakes. Place on a cookie sheet and bake for about an hour or until it's melted and slightly brown on top. Sometimes I need to bake for a little longer than an hour - depending on how deep the bread bowl is. This bread bowl baked for 1 hour and 20 minutes.
I try to use a low fat or fat free version of the cream cheese or mayo (usually the cream cheese) because if you use the full fat version of all of them it tends to be pretty heavy. This recipe does tend to make a lot so you might have enough to make 2 bread bowls.