Corned Beef Reuben Dip
Cut: Corned Beef Brisket
Preparation Time: 10 Minutes
Cook Time: 9 to 12 minutes |
|
|
Main Ingredients:
6 ounces cooked corned beef brisket or deli corned beef finely chopped (about 1-1/3 cups)
3/4 cup drained sauerkraut with caraway seeds
3/4 cup mayonnaise
1/3 cup plus 2 tablespoons shredded Swiss cheese, divided
1/3 cup prepared Thousand Island dressing
2 tablespoons prepared horseradish
1/8 teaspoon ground red pepper
Chopped green onions or fresh parsley (optional)
Pita chips, whole-grain crackers, rye crackers or rye cocktail bread
Directions:
- Heat oven to 425 degrees F. Combine corned beef brisket, sauerkraut, mayonnaise, 1/3 cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese.
- Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions or parsley, if desired. Serve with pita chips, crackers or cocktail bread. Makes 20 appetizer servings (about 2 tablespoons each).
Recipe Tips:
- Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, in 425 degree F oven 15 to 16 minutes or until heated through and bubbly.
- Reduced Fat Variation: Prepare recipe as above substituting reduced fat mayonnaise, Swiss cheese and prepared Thousand Island dressing for the full fat versions of these ingredients.
Recipe Notes:
Nutrition information per serving (about 2 tablespoons): 107 calories; 10 g fat (2 g saturated fat; 1 g monounsaturated fat); 15 mg cholesterol; 227 mg sodium; 1 g carbohydrate; 0.2 g fiber; 2 g protein; 0.3 mg niacin; 0 mg vitamin B6; 0.2 mcg vitamin B12; 0.3 mg iron; 3.3 mcg selenium; 0.5 mg zinc.
|
|