Trace Barnett: Corned Beef and Cabbage Dip and Irish Mule
8 ounces shredded corned beef
14.5 oz can of Sauerkraut, drained and chopped
2 cups swiss cheese, shredded
1 cup mayonnaise
1/4 cup chopped onion
1/2 cup thousand island dressing
1 tablespoon butter for dipping
1 loaf French bread sliced, or pita chips
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
2 oz. Irish whiskey
1 oz. lime juice
5-6 ounces ginger beer
Lime wedge, for garnish
Mint sprigs, for garnish
Fill a copper mug or highball glass with ice. Pour in Irish whiskey and lime juice, then top the glass with ginger beer.
Give it a quick stir, then garnish with a lime wedge and mint sprig.
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