Everything inside the bread of a Reuben sandwich in a dip/spread for rye crackers.
|8 ozs.||Cream Cheese|
|3/4 cup||Thousand Island Salad Dressing|
|1 14.5-oz. can||Sauerkraut, well drained|
|8 ozs.||Shredded Swiss Cheese|
|1 lb.||Corned Beef, shredded|
Set the Cream Cheese out to soften to room temperature.
Preheat the oven to 350°F.
In a large bowl, blend the cream cheese with the Thousand Island Salad Dressing until uniform in color and texture. Drain the Sauerkraut, pressing out any excess water, and stir it into the cheese and dressing mixture in the bowl. Stir the Shredded Swiss Cheese into the mixture in the bowl. Finally, fold in the shredded Corned Beef until uniformly blended.
Transfer the mixture from the bowl into a 1&1/2 quart or larger casserole dish and spread evenly with pressure to remove air pockets. Bake for 30 minutes.
Serve warm with Rye Crackers.
I save a one pound hunk of corned beef from some I prepare in the crock pot and shred it with a food processor. If you prefer to get your corned beef from a deli, try to get a one pound chunk as opposed to sliced thin. If you must use thinly sliced, don't try shredding it, instead, roll up several slices, slice into ribbons and dice the ribbons.
Great for St. Patrick's Day when corned beef goes on sale.
Source: My variation of a recipe I got from the Rosie O'Donnell Show.
Yield: 5 cups
Nutrition Facts per Serving:
14g Fat (74.4% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 Lean Meat
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