Yield: 12 servings Prep time: 5 minutes

2 (8-ounce) packages cream cheese, softened

½ pound corned beef, chopped

1 cup drained and chopped sauerkraut, homemade (here) or store-bought

½ cup shredded Swiss cheese (about 2 ounces)

2 tablespoons sauerkraut juice (from above)

Fine sea salt and ground black pepper

Serving suggestions:

Sliced bell peppers

Asparagus spears, trimmed

Thinly sliced corned beef (from the deli counter), for rolling

  1. Place the softened cream cheese in a medium saucepan over medium heat. Stir to loosen the cream cheese.
  2. Add the chopped corned beef, sauerkraut, Swiss cheese, and sauerkraut juice. Add the liquid from the sauerkraut to the mixture to thin the dip a little and stir until well combined. Taste and add salt and pepper to your liking.
  3. Serve hot with sliced bell peppers, asparagus spears, and/or slices of deli corned beef rolled into logs for dipping or scooping the dip.
  4. Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a medium saucepan over medium heat for 4 minutes or until heated through. Alternatively, this dip can be served cold, but it will be very thick.