If you love Reuben sandwiches from the deli, you'll love this appetizer recipe. Serve it with toasted rye bread fingers that have been buttered and toasted. Oh, for the picture, I used half Swiss cheese and half Colby.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 8 oz. pkg. cream cheese, softened
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island salad dressing
- 1 cup corned beef, chopped
- 1/2 cup sauerkraut, rinsed and drained
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 degrees F. Mix cream cheese and 1 cup Swiss cheese in small bowl. Spread in bottom of 9" pie plate. Drizzle with half of salad dressing. Top with corned beef and sauerkraut. Drizzle with remaining salad dressing. Top with remaining Swiss cheese and Parmesan cheese.
Bake at 375 degrees F for 15-25 minutes until dip begins to bubble around edges and cheese is melted. Serve with crisp crackers, melba toast, breadsticks and crusty toasted rye bread slices.
