On occasion, I’ve been told that I am a “connector”–bringing together people whose paths may not have otherwise crossed. I consider it among the highest compliments as nothing makes me happier than making an introduction and stepping back to watch a relationship, whether it be friendship, business, romantic or a combination thereof, develop. If I am a connector with a lower case “c” then Kellie Fisher is a Connector with a capital “C” and the prefix Madame. If you went to Lehigh University anywhere from the mid-80s through the mid-90s, you know Kellie. As a matter of fact, if you know anyone who went to Lehigh during that time period, then you more than likely know Kellie or at the very least, have tried to work your way into one of her legendary parties.
I mention Kellie because she is the source of the recipe in this post and will be referenced again in a subsequent post when I introduce her talented boyfriend, Dante, as my first guest blogger. I’ll leave you with that teaser but for now will focus on today’s recipe which is perfect for your upcoming Super Bowl celebration.
Reuben Dip is right up my alley in that it’s the deconstruction of one of America’s greatest culinary contributions, the reuben sandwich. The dip features the requisite corned beef, sauerkraut and Swiss cheese in a cream cheese base. It comes together in a bowl and is baked to bubbling goodness in a 375F oven. Served with cocktail rye would be the traditional way to go, but feel free to improvise with pita chips or toasted baguette slices if that’s your preference. As written, the recipe would please most palates. If you’d like a little more kick to your Reuben Dip, feel free to add another teaspoon of mustard or even a little more ketchup to up the Russian dressing quotient.
Enjoy this decadent treat and may the Falcons and Patriots put on a good show for us all, this Sunday!
PS: This past Saturday marked the Chinese New Year–the year of the rooster, no less (insert a big Sly Rooster smile, here). In honor of this exciting occasion, I’d like to remind you of a favorite, but possibly overlooked, recipe that I posted four years ago in honor of the Year of the Snake. These Steamed Vegetable Dumplings are deceptively easy to make and I promise that your family will not only be impressed by your creativity but they will gobble them up. Enjoy!
- 1/2 small yellow onion, minced
- 1/2 lb corned beef, chopped
- 1 c sauerkraut, chopped
- 1 c grated Swiss cheese
- 8 oz cream cheese, room temperature
- 1/2 c sour cream
- 1 Tbls ketchup
- 2 tsp mustard (dijon or spicy brown)
- cocktail rye bread (or pita chips, crackers or toasted baguette slices), for serving
- Preheat oven to 375F. Spray a baking dish with non-stick cooking spray.
- Mix all of the ingredients together in a bowl.
- Spoon mixture into prepared baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes, until bubbly.
- Serve with rye bread or crackers.
- Rather than serving as a dip, you can remove the baking dish from the oven after the initial 30 minutes and spread mixture on cocktail rye. Place bread on a baking sheet and bake toasts for 10-15 minutes before serving.