6Tablespoonsthousand island or Russian dressingplus more for topping
8ouncesshredded Swiss cheesedivided
rye breadsliced for dipping
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.