Hot Reuben Dip

Servings: 12

Total time: 35 Minutes

INGREDIENTS

16 ounces cream cheese, softened
1 cup sour cream
1 cup mayonnaise
⅔ cup Thousand Island dressing
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon black pepper
2 cups cooked corned beef, finely chopped or shredded
2 cups sauerkraut, drained and squeezed to remove excess liquid
3 cups shredded Swiss cheese, divided
Toasted rye bread, cut into rectangles, for serving
Pretzel nuggets, for serving
Celery sticks, for serving

DIRECTIONS

Preheat oven to 375°F. Lightly grease large baking dish or cast-iron skillet with cooking spray and set aside.
Combine cream cheese, sour cream, mayonnaise, Thousand Island dressing, Dijon mustard, garlic powder, kosher salt and pepper in medium bowl, mixing until smooth.
Add corned beef, sauerkraut, and 2 cups of shredded Swiss cheese and mix until combined.
Transfer mixture to prepared baking dish in an even layer. Sprinkle remaining cheese over top.
Bake until dip is bubbly at edges and cheese is golden-brown, about 20-25 minutes.
Remove from oven and let cool at least 5 minutes before serving. Garnish with parsley. Serve with rye bread, pretzel nuggets and celery sticks. Happy St. Patrick's Day!