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Rueben Dip




Source of Recipe


My own


Recipe Introduction


This is a variation of Hot Bacon and Swiss Dip that I adapted for a St. Patrick's day potluck at work. It was very popular. I still prefer the bacon version, but this is a nice change.



List of Ingredients




2 8-oz. packages of cream cheese, softened
1 c. mayonnaise
8 oz. shredded Swiss cheese
4 T. sliced green onions
3/4 lb. corned beef, thickly sliced and chopped
1/2 - 1 c. crushed rye or Ritz crackers
2 T. butter - divided
1000 Island dressing, to taste
Crackers and/or cocktail rye bread


Recipe



Melt 1 T. butter in a skillet pan. Sauté the corned beef until browned. Set aside. Melt the other tablespoon of butter and toss with the cracker crumbs. Set aside.

Mix cream cheese, mayonnaise, Swiss cheese, green onions, 1000 Island dressing and corned beef thoroughly in a bowl. Spread in a casserole dish. Microwave on high for 3-4 minutes until thoroughly heated - you may need to stir to get it evenly heated. Sprinkle with buttered crumbs.

Serve with crackers and/or cocktail rye.