The Hill Team, all former New York residents at one time or another, love Reuben’s. Recently, for a Friday night supper in Queen Creek, Arizona, we were too tired and to cook. Norm headed to a new favorite eatery, called Apple Dumplings. Dumplings makes a true New York Reuben. so satisfying we skipped the apple dumping. They use a tasty marbled rye. I had mine with an icy Oregon Long Trail beer. The perfect supper. Maralyn and Norm sipped an Oregon pinot noir, light yet hearty enough for corned beef.
Now it is autumn and I am ready for a tailgate picnic before the game. I found this version of a Reuben dip in a Michigan newspaper before one of the big l0 games several years ago. What a hit with the players and fans. I was dating the quarter back at the time and was not about to make one of my delicate dips. I will never know if it was me, or my hearty tail gate feast that kept us together, until basketball season.
New York, New York, Reuben Dip
4 oz sliced corned beef, very finely chopped
1/2 cup, about 2 ounces, of Swiss, shredded
1 package of 3 ounce cream cheese, softened
1/4 cup sour cream
1/4 can sauerkraut, drained and chopped
Combine all ingredients in a saucepan and cook over very low heat until cheese melts. Serve warm or cold with a dipper such pita chips, bread sticks.
Most authentic is rye crackers and cold, crisp pickle spears.
Serve with a hearty German style cold beer, lemonade or wine.
The best cracker, actually a tortilla chip, we found for this dip is multigrain. They are crisp and all natural with subtle flavors of flax, sesame and sunflower seeds, quinoa, brown rice and oat fiber. Delicious alone, but hearty enough for a robust dip. You want a cracker that will not break www.foods should taste good.com.
Reuben is a thick and chunky dip. To thin add a little more of the sour cream or thin with a few teaspoons of milk.
Brenda C. Hill
International Food Wine & Travel Writers Association
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