Creamy Hot Reuben Dip

Give the traditional New Year's Eve corned beef and sauerkraut a twist with this delicious dip. Make the dip early in the day and then re-heat over very low heat. Serve it with tiny rye slices and watch your guests smile!

Yield

16 servings

Ingredients

2 tablespoons Crisco® Butter Shortening
1 large onion, finely diced
1/2 pound lean corned beef, sliced and shredded
1 (8 ounce) package reduced fat cream cheese
1 1/2 cups sauerkraut, rinsed, drained and chopped fine
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1/2 cup tomato ketchup
1/2 cup low fat mayonnaise
2 cups grated Swiss cheese

Directions

Melt shortening in a heavy 4-quart saucepan. Add onion; cook until golden brown. Add corned beef; cook 3 minutes, stirring often over medium heat. Drain excess fat. Add cream cheese in chunks, stirring after each addition.

Add sauerkraut and pickle relish. Add ketchup, mayonnaise and Swiss cheese. Stir until well blended and melted. Serve in fondue pot or chafing dish with toasted mini rye triangles.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 15 minutes

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