(THIS IS NOT MY IDEA. IF IT’S YOURS AND YOU’RE COPYRIGHTED….BRING IT TO MY ATTENTION AND IT’S OUTTA HERE. THERE IS NO NEED FOR VERBAL AGRESSION)
I WOULD SERVE THIS DIP WITH FRITOS SCOOPS. MORE PARTY-ISH THAN BREAD. I WOULD ALSO USE LOW FAT OR FAT FREE INGREDIENTS SO I COULD HAVE A LITTLE EXTRA AND NOT FEEL GUILTY.
1 package (8 ounces) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well.
1/2 cup sour cream
1 tablespoon ketchup
1 tablespoon spicy brown mustard
Cocktail Rye Bread (Note from Sheri: FRITOS SCOOPS )In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into a greased, 1-quart baking dish.
Bake at 350 degrees for 30 minutes, until hot and bubbly. Serve warm with rye bread.