Loaded with corned beef, sauerkraut, Thousand Island dressing, and plenty of cheese, this dip will be your new favorite way to enjoy the classic sandwich-- in dippable form!
6Tablespoonsthousand island or Russian dressingplus more for topping
1-14.5ozcan sauerkrautdrained
8ouncescorned beefchopped
8ouncesshredded Swiss cheesedivided
rye breadsliced for dipping
Instructions
Preheat the oven to 400ºF.
In a large bowl, combine the cream cheese and Thousand Island dressing until smooth and creamy. Stir in the drained sauerkraut, chopped corned beef, and half (approximately 1 cup) of the shredded Swiss cheese until thoroughly combined.
Pour mixture into a casserole dish (I used 7" x 11", and I don't recommend larger than 9" x 13" for a single batch), drizzle with a little more Thousand Island dressing (if desired) and sprinkle remaining cheese evenly on top of everything. Bake 15-20 minutes or until cheese starts to bubble. Remove from oven and allow to cool about 10 minutes before serving. Dip may also be served cold. Leftovers can be kept in the refrigerator, covered, up to 3 days. Make ahead: to reheat dip, bake for 10-15 minutes at 300ºF or until heated the whole way through.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.