Something we had never had before!
(I love doing that! Trying new recipes on company!)
This recipe popped up in my e-mail and since my entire family loves Reuben sandwiches, I decided we'd give it a try!
I've made it twice this week . . .and I might make it again this weekend!
It's so easy! I made a few minor adjustments -- the following is the original recipe. I'll give my changes below the recipe.
Warm Reuben Dip
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
TRISCUIT Deli-Style Rye Crackers
Preheat oven to 350ºF.
Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.
Spread into a 9-inch pie plate or shallow dish.
Bake 20 min. or until heated through. Serve warm with crackers.
1- 8oz package of cream cheese
1/3 cup 1,000 Island dressing
1/4 lb. turkey pastrami, cut on a #12 thickness from the deli, chopped fine
2 cups shredded swiss cheese, divided. 1 1/2 cups mixed into the mixture, the remaining 1/2 cup sprinkled on top before baking
Rye crackers, pita chips, or rye deli bread (the small square bread found in the deli section!)
The first time I baked it. I prefer it that way because I like the brown-toasty color of it from baking it. The second time, I warmed it in the crock pot. The benefit of this way is that it stays warm throughout the evening; a real bonus!