REUBEN DIP

Served bubbly hot with your favorite wheat crackers, this spread features Reuben sandwich ingredients laced with bottled dressing.

INGREDIENTS

2/3

cup mayonnaise

1/3

cup Thousand Island dressing

1

can (8 oz) sauerkraut, well drained

1

bag (8 oz) shredded Swiss cheese (2 cups)

1

package (6 oz) thinly sliced corned beef, chopped

2

tablespoons sliced green onions (2 medium)

1

box (8 oz) toasted wheat crackers (about 72 crackers)

DIRECTIONS

• 1Heat oven to 350°F. In small bowl, mix mayonnaise and dressing until well blended.
• 2In ungreased 9-inch pie pan, layer sauerkraut, half of the cheese, the corned beef and mayonnaise mixture. To remaining half of cheese in bag, add onions; toss to mix. Sprinkle over top.
• 3Bake 20 to 25 minutes or until bubbly around edge. Serve spread with crackers.
  If you prefer a “Rachel” to a “Reuben,” substitute smoked or oven-roasted turkey for the corned beef in this hot spread.