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
- Place the softened cream cheese in a medium saucepan over medium heat. Stir to loosen the cream cheese.
- 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.
- Serve hot with sliced bell peppers, asparagus spears, and/or slices of deli corned beef rolled into logs for dipping or scooping the dip.
- 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.
0 Comments