Superbowl buffet tables are usually filled with chili, hot wings, chips, pizza, etc. I'm always sure to show up with something I can eat, and the host usually has naturally gluten free stuff set out, so I'm well fed either way. What am I bringing this year? Dip.
I love dips because you can pretty much do anything with them. Put it on a cracker, chip, veggie, bread, and in one strange case I've seen, pizza. (That's for a different post, friends, promise!)
The bread comes in a large piece, so I cut it into four, poured a little Smith & Wollensky Thousand Island salad dressing on the bottom, and layered with chopped corned beef, sauerkraut, and freshly grated swiss cheese. I then baked them in the oven for about 12 minutes, and voila!
They were delicious!
Back to the dips though! While I was getting everything ready to make reubens, I noticed a recipe for Reuben Dip on the back of the Frank's Kraut can. Reubens in dip form? Heck yeah, I'm making that! With the leftover kraut, I whipped up a batch of the savory dip. I used some of the slices of bavarian bread to spread it on, but it would be amazing with any gluten free bread or cracker.
It's a toss up between this dip or another for what I'll bring to the party on Sunday. Maybe I'll bring both! What's your favorite game day snack?