A wonderful, easy, creamy hot dip. I often take this to work potlucks because I can assemble it at work.


Yield :

  • 8 servings

Ingredients :

  • One (14.5 ounce) can sauerkraut, rinsed, drained and patted dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 generous cup chopped corned beef
  • 3/4 cup mayonnaise (low fat is fine)
  • 1 tablespoon Dijon mustard
  • rye cocktail bread or crackers for dunking

Preparation :

  • Preheat the oven to 350°F.
  • Combine all ingredients in a medium bowl, stirring well. Spread into a medium, oven-safe dish (or an 8×5-inch loaf pan will work in a pinch).
  • Bake for 30 minutes, or until hot and bubbly. Serve immediately.


  • *For a true Reuben vibe, drizzle Thousand Island dressing on top of the dip (or on individual bites).

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