Reuben Dip
Just like a reuben sandwich. This dip would be a big hit at a sporting event party or any other party for that matter.
Ingredients:
- 1 loaf Black Forest Pumpernickel Bread
- 1/2 pound diced corned beef
- 8 ounces greek yogurt cream cheese, softened
- 1 cup shredded swiss cheese
- 1 cup sauerkraut, drained well.
- 1/2 cup 2% greek yogurt
- 1 tablespoon ketchup
- 1 tablespoon spicy brown mustard
Directions:
- Preheat oven to 350F.
- Cut bread into bite size pieces and place on a cookie sheet.
- Toast in the oven to 5-7 minutes or until toasted.
- Remove from oven and place in a bowl.
- Meanwhile, blend remaining ingredients in a medium size bowl until blended well.
- Spray a small baking dish with cooking spray.
- Spread dip evenly into the prepared baking dish.
- Bake for approximately 30 minutes or until hot and bubbly.
- Serve warm with toasted pumpernickel bread pieces.
Notes
Recipe adapted from Noble Pig