Reuben Dip

1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
2 T. ketchup
1 T. horseradish
1 T. dill pickle relish
2 c. grated Swiss cheese
2 oz. deli-sliced corned beef, chopped
1/2 c. sauerkraut, drained and chopped

Set out the cream cheese to bring it to room temperature.
Preheat the oven to 375 degrees.
Combine the cream cheese, mayonnaise, ketchup, horseradish and dill relish in a food processor. Puree until smooth. Transfer to a large bowl. Stir in the Swiss cheese, corned beef, and sauerkraut.
Spread the dip in a 1 quart baking dish and bake until browned and bubbling, about 15 minutes.
Serve warm with rye crackers and/or bread.

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