Being American, St. Patrick’s Day used to be about going out drinking with friends. In college there was green beer. It was gross. Now, after marriage and kids and turning 40, the idea of going out on St. Patrick’s Day appalls me. It’s so peopley out there in the bars and restaurants. And I’d rather just dress my kids in green and make them eat corned beef for no apparent reason other than the date on the calendar.
Did you do it? Did you make corned beef for St. Patrick’s Day and now you have a bunch leftover and you can’t imagine a week of sandwiches? Well fear not! I found a great recipe for leftover corned beef that will give you a bit of a break from sandwiches, but also give you all the flavor you’ve come to associate with corned beef. Lisa, over at Garnish With Lemon posted this dip recipe a couple of years ago. If you enjoy a reuben sandwich, you’ll dig this dip.
I used a cup of Thousand Island dressing instead of all the separate ingredients. I don’t have a small slow cooker, so I put the dip in a small casserole dish and baked at 350° until it was all bubbly and starting to brown on top. That took about 45 minutes in my oven with the dish I used. At that point, I threw it under the broiler for about 3 minutes to make the top brown and perfect. I served it with rye bread from a local bakery. I also enjoyed some on pretzels. It would be great on crackers or veggies, too.
Honestly, this was much better than I expected. I love a good reuben, but I was skeptical about putting everything together in dip form. I was pleasantly surprised, though, by how delicious this really was. Creamy and tangy and slightly sweet, this dip will have you going back for seconds!