Jillian here: I have a dear friend, Martha, who lives in Syracuse, NY who makes this recipe for her parties. She has dual American and Irish citizenship and when I visited her a number of years ago for St. Patrick’s Day, she made this baked dip and I totally stole the recipe. It’s a Reuben dip and everyone thinks it’s super-duper awesome. I get requests for it every time I host a party.
2 (6 oz) pkgs. of corned beef (from the packaged deli-meat section)
1 can of Sauerkraut
8 ozs Swiss Cheese
2-4 tablespoons of mayonnaise
Dice the meat and cheese into small squares and mix together in a 8-9 inch round baking pan
Drain the sauerkraut and add it to the cheese and meat mixture. Mix well.
Add the mayonnaise until the mixture is damp (for lack of a better word- LOL)
Bake at 350 degrees for thirty minutes. Serve with rye crackers.
Have a wonderful St. Patrick’s Day! Sláinte!