Wednesday, November 7, 2012

Reuben Dip

Have you heard of Closet Cooking? It's a blog dedicated to cooking delicious meals in a closet-sized kitchen. Just my kind of blog! However, even if you don't have a tiny kitchen, the recipes and concoctions Kevin, the author, comes up with a to die for. I recently tried his reuben dip, but made a few alterations for the veg-heads out there. It's so tasty and perfect for the Autumn weather we're having.

What you need:
1 cup sauerkraut
4 oz cream cheese (I used low-fat)
2 tbsp chopped onion
1/2 cup shredded cheese (I used a mix of sharp cheddar and pepper jack)
1/4 cup Russian dressing
pumpernickel bread

What you do
1. Combine everything in a oven-safe dish, reserving a few tablespoons of the shredded cheese.
2. Mix well and top with extra cheese.
3. Bake at 400 degrees for 30 minutes, or until cheese is bubbly.
4. Toast slices of the bread and serve hot.