So there was that thing called the Super Bowl this weekend. I really didn’t watch it save for the final minute. It wasn’t even because it was the most exciting minute of the game [it was]. It was because I had finally admitted defeat of the 10 tons of salt I consumed at the party my parents had. I didn’t even know who was in said game until the last minute. I didn’t see a single commercial. I briefly watched Madonna parade around on stage. I seriously only went for the food. And my grandma. I love seeing Grammy.

She’s a sucker for a good reuben. I’ve never seen a sandwich [or food, really] get her so excited. I don’t even think I’ve had a whole one of my very own, only a random bite or two of other people’s [yeah, I’m that girl]. I do like dip, though, and rye crackers. The Super Bowl is pretty much every excuse on the planet to indulge in copious amounts of food and drink, so why not?

Besides, everything is better with cream cheese.

I think this was the only dish that was completely cleaned up on the table. Actually, I think my sister’s bacon wrapped jalapeno poppers disappeared, too. See? Everything is better with cream cheese. The dip is super simple, as most dips are. I think it will entirely depend on the quality of swiss cheese you use. As it cools, it could easily become a reuben cheese brick. I sprinkled mixed the ‘kraut into the cheese instead of sprinkling it on top. I’m a rebel like that [or I could admit that I totally didn’t read the instructions correctly]. Since I couldn’t find rye toasts, I used some dark rye Ryvita Crispbread. I wasn’t bummed.

Inspiration: The Girl Who Ate Everything

Ingredients

8oz cream cheese, softened [I used Nancy’s Organic]

6oz shredded swiss cheese

4oz sliced corned beef, chopped [I got this from the deli]

1/2 cup Thousand Island dressing [I used Annie’s Naturals]

1/2 cup sauerkraut, drained

Preparation

Preheat oven to 400°. In a large bowl, mix together all ingredients except 1/3 of the cheese. Spoon the mixture into an 8×8 baking dish. Smooth with a spoon, spatula, or knife. Top with remaining swiss cheese. Bake for 15 minutes. Serve with rye crackers.