Recipes

SPICY HOT REUBEN DIP

Amy Flanigan

Ingredients:

  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 1/2 teaspoons Arizona Gunslinger Habanero Pepper Sauce
  • 1/4 cup Thousand Island dressing
  • 1 cup diced corned beef
  • 1 1/4 cups shredded swiss cheese, divided
  • 1/2 cup sauerkraut, drained and squeezed dry
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • pinch black pepper
  • rye chips, bagel chips, or vegetables, for dipping

Instructions:

  • Preheat oven to 400 degrees F.   Coat a 10-inch cast-iron skillet (or glass pie plate) with nonstick spray.
  • In a medium bowl,   beat the cream cheese,  mayonnaise,  Arizona Gunslinger Habanero pepper sauce,  and Thousand Island dressing with an electric mixer until smooth.
  • Stir in the corned beef,  1 cup of the swiss cheese,  sauerkraut,  Worcestershire sauce,  parsley,  and black pepper.   Mix until thoroughly combined.
  • Spoon the mixture into the prepared cast iron skillet (or pie plate) and spread evenly.   Top with the remaining 1/4 cup cheese.
  • Bake for 15-20 minutes,  or until the dip is bubbling around the edges and the cheese is gooey and golden.
  • Serve with your choice of dippers and enjoy!