Hot Reuben Dip

• Meat

  • 8 oz Deli corned beef

• Canned Goods

  • 1/2 cup Sauerkraut

• Condiments

  • 1/4 cup Thousand island salad dressing

• Dairy

  • 1 8 ounce package Cream cheese
  • 1/4 cup Sour cream
  • 1 cup Swiss cheese

• Beer, Wine & Liquor

  • 1 Triscuit crackers or rye chips

Found on culinaryhill.com

Description

Ingredients

• 1 (8 ounce package) cream cheese, softened
• 8 ounces deli corned beef, coarsely chopped
• 1 cup shredded Swiss cheese
• 1/2 cup sauerkraut, drained well
• 1/4 cup sour cream
• 1/4 cup Thousand Island salad dressing
• Triscuit crackers or rye chips, for serving

Directions

• To make Hot Reuben Dip in the oven, preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray. In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips. To make Hot Reuben Dip on the stove top, combine cream cheese, corned beef, Swiss cheese, sour cream, and dressing in a saucepan over medium heat. Cook until heated through, stirring occasionally. Serve with crackers or chips. To make Hot Reuben Dip in a crock pot, combine cream cheese, corned beef, Swiss cheese, sour cream, and dressing in a slow cooker. Heat on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. Serve with crackers or chips.