- 2 cups shredded Swiss cheese
- 2 cups shredded corned beef
- 1 pkg. 6 oz. lite cream cheese, softened
- 1/3 cup Thousand Island dressing
- 1 TB. Dijon mustard
- 1/4 cup lite mayonnaise
- Optional 1 small can sauerkraut, drained very well (place in strainer to press out liquid)
- Preheat oven to 400° degrees.
- In a large bowl, beat all all ingredients until smooth. Transfer mixture to a serving dish that can be placed in the oven (a glass pie pan works well.)
- Bake for about 20 to 30 minutes, or until dip is bubbling and nicely browned.
- Serve with toasted cocktail size rye bread and/or Triscuit crackers.
Hot Reuben AppetizerCook's Notes: Another take on the Reuben Dip. Easy and its cheesy goodness makes it just as addictive as the Reuben Dip when spread out on rye cocktail size bread.
- rye or pumpernickel cocktail bread slices
- 6 oz. deli corned beef chopped
- 3 TB. green onion
- 1 cup shredded Swiss cheese
- 3 TB. mayonnaise or Miracle Whip
- 3 TB.pickle relish, drained
- 1 TB.Dijon mustard
- optional 1/3 cup drained sauerkraut
- Preheat oven to 400 degrees.
- Mix all ingredients and spread filling on bread slices and place on a cookie sheet.
- Bake for 5-6 minutes until cheese is bubbly. Serve immediately.
Grasshopper PieCooks's Notes: I updated my Grasshopper Pie recipe recently for company.
- 1/2 cup cold water
- 1 package of unflavored gelatin
- 24 Oreo cookies or Oreo Mint cookies crushed in a food processor
- 2 TB. melted butter
- 1/3 cup sugar
- 4 egg whites
- 4 egg yolks
- 1/8 tsp. salt
- 1 cup of whip cream- whipped
- 1/3 cup creme de menthe liqueur
- 1/4 cup cream de cocoa liqueur
- Use food processor to make cookie crust-crushing 10 cookies at a time.
- Add 2 TB. melted butter and pat crumbs into a glass pie pan.
- Put in freezer to chill while making rest of recipe.
- Soften gelatin in a saucepan with 1/2 cup cold water-blend well and then add egg yolks, sugar and salt.
- Whisk together and cook over low heat with a wooden spoon just ubti thick. Watch to make sure egg mixture doesn't congeal.
- Remove from heat and whisk in liqueurs-pour into a bowl and put in refrigerator only for 15 minutes just to set.
- Whip cream.
- Beat egg whites and add a drop of green color (if the liqueur mixture not quite green enough).
- Blend beaten egg whites and fold in whip cream and liqueur mixture (may need to whisk liqueur mixture to blend before adding to whip cream/egg white mixture) and pour into cookie crust.
- Could add green sprinkles to top of pie or crushed cookie crumbs. Refrigerate until serving. After an hour place a sheet of wax paper across the top of pie until serving.