Baked Reuben Dip

Here is another non-paleo meal because of the diary.  We do enjoy our fair share of raw dairy! All of us are lovers of all things made from milk!  Cream cheese, any cheese, yogurt, milk kefir, cottage cheese, you name it we probably eat it! 😉  

But poor Aisling… she hasn’t noticed too much, but now she is starting to and it’s making things a bit harder.  I’m planning on taking her to see Dr. Kim again soon and hopefully  have her tested again for her milk and egg allergies.  I’m praying she has outgrown them and that we can slowly reintroduce them!  That would be amazing if we could!  I don’t really mind about the soy… but the other two would be nice to have back!  It certainly would make cooking and baking a whole lot easier!

So this is supposed to be an appetizer dip and I’m sure it would be great for the super bowl or a game night with friends or movie night with family.  We did the last version!  We had it for dinner and enjoyed it with a family movie.  It as a great evening and we all really enjoyed the dip.  One of my all time favorite meals is a good Reubin sandwich!  We haven’t had rye bread in a long time, but I was determined to find another option!  And this worked!

A while back when I first posted on lacto-fermented foods I had a recipe I’d made with the sauerkraut for a Breadless Reubin.  It was good, but not perfect… then I found this recipe in a magazine, altered it a bit and wala!  Victory!

Check it out!  And give it a try!  If you love a good Reuben, you are sure to love this!

photo (13)

Baked Reuben Dip

32 oz sauerkraut, drained- I like to keep some of the juice to add to the flavor, this is also the same as 1 quart of homemade lacto-fermented sauerkraut as well.
10 oz ham or corned beef –  I rarely buy luncheon meat, but when I do I get Applegate brand
2 cups shredded sharp cheddar cheese
2 cups shredded swiss cheese
1 ¼  cup mayonnaise
1 TBSP tomato paste or 2 TBSP fermented ketchup
3 tsp relish or chopped pickles
1 tsp Worcestershire sauce
1 tsp caraway seeds

Mix all ingredients together.  Place in 13×9 in baking dish.  Bake at 350 for 25-30 minutes.  

Serve with pieces of rye bread… or if you are grain free try these crackers! This is what we eat it with and instead of the rosemary and thyme I add garlic powder and caraway seeds to give it a bit of a rye flavor.  

Mmm… My mouth is watering just to think about it! 😉  Do you have a favorite dip or sandwich to share?

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