GOLDEN VALLEY, Minn — Almost anything is better when dunked in a dip.
Baked Reuben dip features all the flavors of the classic sandwich, including sauerkraut and Thousand Island dressing. Serve it with pumpernickel or rye chips to drive home the idea. Change it up with jalapeno- or turmeric-flavored sauerkraut. Zingy pickle dip can be made with any type of pickle. It's great with veggies or chips and even makes a great base for pickle pizza.
Culinary & Brand Director Rachael Perron from Kowalski's joined KARE 11 Saturday to offer up a couple of suggestions for your Super Bowl party.
BAKED REUBEN DIP
SERVES 8
16 oz. Kowalski's Original Whipped Cream Cheese Spread (from the Dairy Department)
7 oz. chopped Boar's Head Corned Beef Round (from the Deli Department)
6 oz. well-drained Kowalski's Organic Sauerkraut (from the Dairy Department)
⅔ cup shredded Swiss cheese
½ cup Kowalski's Signature Fresh Thousand Island Salad Dressing (from the Produce Department)
- cooking spray, as needed, for spraying the baking dish
- rye bread or crackers, for serving
- Preheat oven to 400°.
- In a large mixing bowl, stir together the first 5 ingredients (through dressing) until fully combined.
- Scoop mixture evenly into a glass baking dish sprayed lightly with oil (such as a 9" square baking dish or 9" round pie dish); bake in preheated oven until bubbly and dark golden brown on top (15-20 min.).
- Let stand for 10 min. before serving with crusty rye bread or crackers.
ZINGY PICKLE DIP
SERVES 6
8 oz. cream cheese
8 oz. sour cream
1 tbsp. Worcestershire sauce
1 tbsp. granulated garlic
1 tbsp. dried dill weed
½ oz. fresh dill fronds
1 cup finely chopped Kowalski's Farmhouse Pickles, divided
- In a food processor, combine cream cheese, sour cream, Worcestershire, garlic, and dry and fresh dill; process until smooth.
- Fold in most of the chopped pickles by hand, reserving some for garnish.
- Store in the refrigerator, covered, for up to 5 days.
- Serve garnished with remaining chopped pickles.
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