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Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
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Corned Beef Reuben Dip


6 oz. cooked corned beef brisket or deli corned beef, finely chopped (about 1-1/3 c.)
3/4 c. drained sauerkraut with caraway seeds
3/4 c. mayonnaise
1/3 c. plus 2 T. shredded Swiss cheese, divided
1/3 c. prepared Thousand Island dressing
2 T. prepared horseradish
1/8 t. ground red pepper
Chopped green onions or fresh parsley (optional)
Pita chips, whole-grain crackers, rye crackers or rye cocktail bread


Heat oven to 425°F. Combine corned beef brisket, sauerkraut, mayonnaise, 1/3 cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese.

Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired. Serve with pita chips, crackers or cocktail bread.

Cook’s Tip: Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, in 425°F oven 15 to 16 minutes or until heated through and bubbly.

All materials are courtesy of Cattlemen’s Beef Board and National Cattlemen’s Beef Association. For additional beef recipes and cooking tips, visit

This farm news was published in the March 15, 2006 issue of Farm World.