Hot Reuben Dip
Posted: Mon Feb 21, 2011 10:43 am
Michelle asked me to post this recipe from last meeting:
Hot Reuben Dip
Yield: 6 to 8 servings
Prep Time: 15 minutes | Bake Time: 15 to 20 minutes
8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut
1 pack cocktail size rye toasts or pretzels to dip.
1. Preheat oven to 400 degrees F.
2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.
Hot Reuben Dip
Yield: 6 to 8 servings
Prep Time: 15 minutes | Bake Time: 15 to 20 minutes
8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut
1 pack cocktail size rye toasts or pretzels to dip.
1. Preheat oven to 400 degrees F.
2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.