Merry Makers and Revelers rejoice, St. Patrick’s Day has arrived! Whether celebrating at a local pub with a green beer in hand or having a small gathering in your home this twist on a holiday classic is sure to be a hit. A warm beefy, cheesy dip with a sauerkraut tang meets a crispy baguette slice in this simple and super easy recipe that will liberate your inner leprechaun.
RECIPE:
15 oz can corned beef hash,
14.5 oz can of Sauerkraut, drained and chopped
2 cups swiss cheese, shredded
1 cup mayonnaise
1/4 cup chopped onion
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For dipping,
1 loaf French bread sliced, or pita chips
METHOD:
In a small skillet, heat butter over medium heat until melted. Add chopped onion and cook until translucent, and lightly browned. Combine all ingredients and place in an ungreased baking dish. Bake at 350° for 25-30 minutes. Serve warm with toasted baguette slices or pita chips.
