Happy St. Patrick's Day everyone! Thankfully this day falls on my break so I can enjoy some green beer with my friends after I post this and get a good work out in. I couldn't tell you the last time I enjoyed some porch day drinking...oh how I miss being a buckeye...
I saw on someones facebook status a quote that was something along the lines of "its ok to pretend were Irish on St. Patricks Day.... We pretend we're good on Christmas dont we?"...haha, I thought that was funny.
I am a little confused about how Irish I am...as I have said before my dad's side is German and I grew up thinking I was Irish on my mom's side. Apprently though, my Grandpa (miss you!) took a trip to Ireland some years back to learn about our family heritage and what-not and actually found out we were more Scottish than Irish...
Well, on this day I like to celebrate whatever unknown amount of Irish is in me...Whether it be 50% or 5%, I will still enjoy the Guinness and green treats the same :)
I would consider my friends pretty lucky because I am bringing them this dip and these Irish car bomb cupcakes.
I saw this dip on The Girl Who Ate Everything. Her blog is a must see...I have so many of her posts on my baking/cooking list because it all looks wonderful. As soon as I saw this I knew I HAD to make it...I lightened it a bit because we all know I eat in large quantities, so if I can save any calories by altering the food I will...because as hard as I try...my portions will never get smaller...
The girl who ate everything was right when she said this dip is ugly...but all my food is ugly so dig in! It tastes just like a reuben sandwhich...aka awesome.
Hot Reuben Dip
Adapted from thegirlwhoateeverything.com
8 ounces neaufchatel cheese, softened
1 1/2 cups (6 ounces) shredded Swiss cheese
4 ounces lean sliced corned beef, chopped
1/2 cup Fat-free Thousand Island dressing
3/4 cup drained sauerkraut
cocktail size pumpernickel rye bread squares
Preheat oven to 400 degrees.
In a large bowl mix together the cream cheese, 1 cup of Swiss cheese, the dressing and chopped corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
Bake for about 15 minutes, or until bubbly around the edges. Serve on cocktail-size rye bread squares.