Sunday, October 19, 2008

Ruben Dip

This recipe was a hit. It's a Ruben, but in dip form. What's not to like. You can pretend that the yogurt dressing makes it into health food too. It doesn't really, but it does cut out some fat. If you like, you can make half a recipe. Cut the loaf of bread in half. Slice a bit off the bottom so it will set flat (pictured). Go Vikings! (Caution: The Vikings have lost both times I made this. This recipe might be a jinx.)

1 8-oz container pastrami, chopped (about 1 1/2 c)
3/4 c grated Swiss cheese + and extra 1/4 c grated Swiss
1 c sauerkraut with the water squeezed out
A round loaf of pumpernickel bread

Preheat oven to 350. Combine the thousand island, pastrami, 3/4 c of the grated Swiss cheese, and sauerkraut. Cut the loaf of pumpernickel into a bread bowl. Cut the extra bread into cubes. Fill the bread bowl with the Ruben dip mixture. Bake 30 minutes. Top the Ruben dip with the extra 1/4 c Swiss cheese. Return bread bowl to the oven and place bread cubes in the oven. Bake an additional 10 minutes. Serve the bread cubes around the Ruben dip bread bowl.

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