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Author Notes: Throughout college, and yes, even a few years beyond, Reuben sandwiches were my "go-to" meal to kick-start my metabolism after a late night. That was back when I could consume 1,500 calories in a single sitting and burn it off in no time. Nowadays, even thinking about layers of corned beef and sauerkraut and melted cheese and thousand island dressing on toasted rye bread causes me to gain weight. This dip is no less rich, but a little goes a long way. —wssmom
Serves: 10 as an appetizer
Thousand Island Dressing
1/3 cup olive oil mayonnaise
1/4 cup chili sauce
1 teaspoon minced onion
2 teaspoons sweet pickle relish
1/2 hard-cooked egg, put through a sieve or minced
2-3 slices stale sprouted rye bread
4 ounces Neufchatel cheese, softened
1/2 cup deli corned beef, chopped
1/2 cup sauerkraut, well-drained
8 ounces Jarlsberg cheese, diced
1/2 cup Thousand Island dressing
2 tablespoons butter
- Mix together Thousand Island dressing ingredients, set aside
- Break apart the rye bread slices and whirl in a blender until you have coarse crumbs. Melt the butter in a skillet and gently toast the crumbs until they take on a nice golden color. Set aside.
- Combine the Thousand Island dressing, softened cream cheese, corned beef, sauerkraut and Jarlsberg cheese in a bowl and spread into a nine-inch pie plate.
- Top with the rye bread crumbs and make in a 350 degree oven for about 20 minutes or until heated through. Serve with cut-up veggies or rye bread crisps.
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