seasonal RECIPES for those who love to EAT
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1. Preheat the oven to 350°F and place rack in the center position.
2. Dice the corned beef into pieces about 1/4-inch square; set aside.
3. In a large mixing bowl, combine the cream cheese, yogurt, Emmentahler cheese and mustard. Stir until well combined.
4. Drain the artichoke hearts and dice into small pieces. Stir the artichoke hearts, paprika and diced corned beef into the cheese mixture until fully incorporated. Season to taste with black pepper.
5. Transfer to an oven safe dish and heat, covered, for 15 to 20 minutes or until mixture is hot and bubbling.
6. Remove from the oven and let stand for 5 minutes, then serve with dark rye crisps.
1/2 lb. Corned beef; thinly sliced
8 oz. Cream cheese; softened
1/2 c. Plain Greek yogurt
1 c. Shredded Emmenthaler cheese
1/4 c. Stone ground or spicy brown mustard
1 (15 oz.) can Artichoke hearts
1 tbsp. Smoked paprika
Freshly ground black pepper
1 package Dark rye crisps (or homemade rye crostini)
Prep. Time: 10 minutes
Cook Time: 15 minutes
One of the many items associated with Easter is a classic Rueben sandwich, which consists of rye bread (dark or light), corned beef, swiss-style cheese and sauerkraut. Personally, I’ve never been totally in love with kraut, so I substituted artichoke hearts in this recipe rather than incorporating the more traditional ingredient. If you enjoy it, feel free to substitute about 1 cup of drained kraut for the artichokes. Regardless of which way you make it, this dish is a great appetizer for Easter dinner and a tasty addition to any Easter brunch menu.