Snack: Baked Reuben Dip
Recipe by Candace Braun Davison Serve with celery sticks, cauliflower florets and rye mini toasts for a snack that could double as a meal.
Ingredients
1 package cream cheese, softened (8 ounces)
1/2 c. Russian dressing (or Thousand Island, if you can't find it)
1 c. shredded Swiss cheese, plus more for topping dip
1 c. chopped corned beef, plus a spoonful more for topping dip
1 c. sauerkraut
Black pepper
Instructions
Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine the cream cheese and Russian dressing. Fold in 1 cup Swiss cheese and 1 cup chopped corned beef.
Drain the sauerkraut of any excess juices, then mix it into the cream cheese mixture. Spread the dip in an even layer on a pie plate or in a medium-sized baking dish. Top with a handful of Swiss, some extra corned beef and a sprinkle of black pepper. Bake for 18-20 minutes, or until the cheese has melted and the dip is bubbly.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
