Weekends are very telling in towns all over New Jersey this time of year. As sure as the leaves will change, the game is on TV and the snacks are flowing. As we get more technologically savvy, our options are many. Almost every NFL and college game is accessible whether it's on TV, the computer or a smart phone. Even the local football teams are current thanks to immediate Patch reporting and posting. We also can't forget the stands watching the old fashioned way, tweeting and texting scores seconds after the play is made.
Of course all this football watching requires sustenance, so when you're looking for a little more than wings or chips, try this crowd pleaser. The best of the old classic Reuben sandwich baked and bubbly in a dip. The recipe, courtesy of my friend (and Patch blogger) Jen Wyckoff is so simple to make, yet the flavors are unexpected and explosive combining the classic combination of savory, lean corned beef with thousand island salad dressing, bubbly swiss cheese and a little tangy sauerkraut. The crunch comes from Deli-Style Rye Triscuit crackers making it truly addictive and a reason to watch a game or two or three or four.
Prep time: 10 minutes
Cooking time: 20 minutes
8 oz package cream cheese, softened
1/2 cup thousand island dressing
1/4 lb. sliced deli corned beef (extra lean), chopped
6 oz (1 1/2 cups) shredded swiss cheese
1/2 cup drained sauerkraut
Deli-Style Rye Triscuit crackers
Preheat oven to 350 degrees
In a medium bowl, combine cream cheese, thousand island dressing, corned beef and 1 cup swiss cheese. Spread in an 8 or 9 inch square or round baking dish suitable for serving.
Distribute sauerkraut on top, followed by remaining 1/2 cup swiss cheese.
Bake 20 minutes until bubbling. Serve with crackers