Shamrock Corned Beef Reuben Dip |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 8 |
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A zesty reuben dip which is adapted from a friend's recipe. Ingredients:
1 1/2 cups corned beef, finely chopped (leftover or deli) |
3/4 cup drained sauerkraut |
3/4 cup mayonnaise |
2/3 cup shredded swiss cheese, divided |
1/3 cup prepared thousand island dressing |
2 tablespoons horseradish (or to taste) |
1/8 teaspoon red pepper |
finely sliced green onion, with green tops (optional) |
pita chips or wheat crackers or rye cocktail bread |
Directions:
1. Heat oven to 425º F.
2. Combine chopped corned beef, sauerkraut, mayonnaise, 1/2 cup cheese, dressing, horseradish, and red pepper in bowl.
3. Spread evenly into 9-inch pie plate or baking dish.
4. Sprinkle with remaining cheese.
5. Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired.
6. Serve with pita chips, crackers or cocktail bread.
7. (Note: Dip may be prepared up to 24 hours in advance without baking. Cover and refrigerate until ready to use. Bake, uncovered, in 425° F oven 12-15 minutes or until heated through and bubbly.).
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