Cooper Cheese Hot Reuben Dip

Melt Melt MELT 8 8 SERVES: 8

Here we have the cheesy dip version of the official winner of the 1956 National Sandwich Idea Contest (for real!), the decadent and delicious Reuben sandwich. But here we’re not talking about a pile of corned beef, sauerkraut and cheese as tall as a medium-sized pineapple. No, this is a gooey, cheesy, unbelievably tasty deconstruction of the sandwich, all for your dipping pleasure. And, of course, it’s extra indulgent thanks to plenty of Cooper Cheese. This Cooper recipe was shared with Amy and Jared at the Savvy Saving Couple blog and they put their own spin on it!

INGREDIENTS

1 8-ounce package cream cheese, room temperature
1 cup sour cream
1/2 cup sauerkraut, drained
1/2 pound corned beef, chopped
2 tablespoons ketchup
2 tablespoons spicy brown mustard
1 cup Cooper Sharp White cheese, shredded
1 package of rye bread squares

DIRECTIONS

Preheat oven to 350°F.

In a large mixing bowl, combine the cream cheese, sour cream, sauerkraut, corned beef, ketchup and mustard. Add half of the shredded Cooper Sharp cheese.

Place the mixture into an ovenproof dish and sprinkle the top with remaining cheese. Heat in the oven for 25 minutes or until the cheese is nice and bubbly.

Turn on the broiler for 2-3 minutes to brown the top.

Serve warm with toasted rye bread squares.