Recipe: #DoUsAFlavor with the Lay's brand and my delicious Reuben Dip

My name is Heather and I'm addicted to Reubens. Literally if it's on the menu - I order it. I moved to Cincinnati, OH 10+ years ago and was giddy to find out there was a restaurant that specializes in Reubens! It's been my one of my favorite stops for years. Imagine the thought process when I saw that Lays was having their "Do Us A Flavor" contest again! Lays - Flavor - Reubens - BOOM! 

To make sure this flavor combo would work - I decided to whip up a Reuben Dip and try it out with my ever-present bag of Lay's Potato Chips! 

It's easy to whip up - take everything (but the bread) that goes into a reuben and mix it together! Swiss cheese, sauerkraut, pastrami, thousand island dressing + cream cheese = deliciousness! 

There you have it - I created my own personal flavor for Lays Reuben style chips! And doesn't it look great - it took me a total of 30 seconds too - how simple is that! 

There are a couple of different ways to make this Reuben Dip - you can bake it in a dish or use your slow cooker. It's important to let the cream cheese get to room temperature and then dice it up - it makes it much easier to mix together with the other ingredients. 

The Lay's brand is also doing something cool this year with their contest - they want you to come up with a flavor that is inspired by your city! Now I know - the obvious for Cincinnati - is the Chili - and I considered it but I was hooked on Reubens in this city before I was addicted to the chili! :-)

I topped the dip with a bit of cheese before I put it in the oven and it was so delicious. It was tart with the thousand island and sauerkraut - but also meaty and cheesy. So good! 

Reuben Dip

  • 1/4 lb pastrami, diced
  • 1/2 cup thousand island dressing
  • 1/2 cup shredded swiss cheese
  • 1/2 block cream cheese
  • 1/2 cup sauerkraut
Cooking Directions
  1. Stir all ingredients
  2. Bake at 350 for 20 minutes
  3. Enjoy
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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