Make green beer by adding 6 to 8 drops of green food coloring to a beer and serve it in a clear mug or glass. For non-beer-drinkers, you can also make green wine (use white wine), 7-Up, ginger ale, tonic water and more.
Although Reuben Dip is an obvious choice for St. Patrick’s Day, it’s too good to only have it once a year!
The recipe is from The Boat Galley Cookbook by Carolyn Shearlock and Jan Irons, available from Amazon, Barnes & Noble and other online retailers. And it’s one of the 33 recipes in the free PDF sampler of the book, which you can get here.
If you don’t have an oven, this can be served without being baked although it’s not quite as good. Use only half as much horseradish, though!
Total Time: 20 minutes
Serves: 6 to 8
1 (12-ounce) can corned beef
3/4 cup sauerkraut, well drained
3/4 cup mayonnaise or Miracle Whip
2/3 cup shredded or chopped Swiss cheese, divided OR other meltable cheese
1/3 cup Thousand Island dressing
2 tablespoons horseradish, to taste OR prepared wasabi, to taste
1/8 teaspoon pepper
Preheat oven to 400º F.
Reserve a little of the cheese for topping. Mash up the corned beef in a bowl, then add all the other ingredients and mix. Spread in a pie pan or similar-sized baking dish. Top with reserved cheese.
Bake at 400° F. for 10 minutes, or until cheese is melted and mixture is bubbly.
- As a dip with crackers, tortilla chips or pita bits
- Or spread on bread or toast slices cut into bite-sized bits
- Or hollow out a round loaf of rye bread and serve it in the center with chunks of bread for dippers
Variation: If you’ve got someone who is allergic to milk products, make a portion for them without the cheese. It still tastes great!