Emily Richards's Hot Holiday Reuben Dip

One of our first guest instructors, Chef Emily Richards made this delicious dip at a class we called 'Hosting A Holiday Open House' back in December 2015. We loved it and thought it's time to pull it out of the archives. Serve it with pumpernickel crackers or veggies (if you must).

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Ingredients...

• ½ cup mayonnaise 
• ½ cup Thousand Island dressing
• 4 oz  thinly sliced corned beef, finely chopped
• 1/3 cup sauerkraut
• 1 small clove garlic, minced
• 1 cup shredded Swiss cheese
• 1 loaf rye bread, cubed

Method...

1. In a saucepan, mix mayonnaise, dressing, corned beef, sauerkraut and garlic until combined. Place over medium-low heat. Stir in Swiss cheese.
2. Cook, stirring occasionally for about 10 minutes or until cheese is melted and dip is hot. Serve with bread.

Makes 2 cups

Chef Emily's Hot Tip: If you have a fondue pot, keep the dip warm using a low flame or use a small slow cooker to keep it warm.

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