hot reuben dip

When I was a kid, my best friend's mom used to make a Hot Reuben Dip for every pot luck or school function they attended. I have such fond memories of my friend and I sneaking bites of the the cheesy, corned-beefy spread from the sauce pan when her mom wasn't looking. So when I found myself trying to find a way to use the rest of the sauerkraut in our refrigerator, after making outrageously delicious Tofu Reubens from the Grit Cookbook, my childhood memories drew me into making this vegan version of Hot Reuben Dip.

Hot Reuben Dip

2 Tbsp yellow onion, chopped
1/4 - 1/2 cup Sauerkraut (to taste)
3 oz Vegan Meatless Ground (I like LiteLife Smart Ground, where 3oz = 1/4 package)
4 Tbsp Tofutti Better Than Cream Cheese
Handful Vegan "Cheese," shredded (I like Follow Your Heart Monterey Jack)
Liquid Smoke
Soy Sauce
Dried Dill
Paprika
Garlic Powder
Vegetable Oil
Rye Bread

In a small saucepan, saute onions in a little oil over low heat for 1-2 minutes.
Add meatless ground, 3-4 dashes of liquid smoke, 1-2 dashes of soy sauce, and a dash of each dried spice.
Thoroughly combine all ingredients and cook until heated through.
Add sauerkraut, cream cheese, and veggie shreds.
Combine all ingredients and serve hot with rye bread squares.

You could buy those creepy, tiny, preservative-packed, pre-sliced squares of rye at the supermarket, or you can buy fresh rye bread at your local bakery, slice it into tiny squares, and toast them until crispy.