Description
A recipe for Corned Beef Reuben Dip

Ingredients

• 6 ounces cooked corned beef brisket or deli corned beef, finely chopped (about 1-1/3 cups)
  
• 3/4 cup drained sauerkraut with caraway seeds
  
• 3/4 cup mayonnaise
  
• 1/3 cup plus 2 tablespoons shredded Swiss cheese, divided
  
• 1/3 cup prepared Thousand Island dressing
  
• 2 tablespoons prepared horseradish
  
• 1/8 teaspoon ground red pepper
  
• Chopped green onions or fresh parsley (optional)
  
• Pita chips, whole-grain crackers, rye crackers or rye cocktail bread

Preparation
Total preparation and cooking time: 19 to 22 minutes

1. Heat oven to 425°F. Combine corned beef brisket, sauerkraut, mayonnaise, 1/3 cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese.

2. Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired. Serve with pita chips, crackers or cocktail bread.

Cook's Tip: Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, in 425°F oven 15 to 16 minutes or until heated through and bubbly.

Reduced-Fat Variation: Prepare recipe as above, substituting reduced-fat mayonnaise, Swiss cheese and Thousand Island dressing.

Nutrition
no information available

Serves
Makes 20 appetizer servings (about 2 tablespoons each)

Variations
no information available