Reuben Dip with Rye Bread Toast Points
Prep: 15 minutes
Bake/Broil: 16 minutes • Serves: 10
1/2 cup Kraft Thousand Island dressing
2 tablespoons sour cream
1/2 (8-ounce) block Swiss cheese, cut into ¼-inch cubes
1 cup chopped corned beef (about 6 ounces)
1/2 cup sauerkraut, drained
10 slices rye bread, halved diagonally
2 tablespoons olive oil
1.Place top oven rack 6 inches from broiler; preheat oven to 400°. In large bowl, stir cream cheese, dressing and sour cream; fold in Swiss cheese, corned beef and sauerkraut. Spread cheese mixture in 8-inch square baking dish; bake 12 minutes or until heated through. Turn broiler to high; broil dip 2 minutes or until top is golden brown and bubbly. Makes about 2-1/2 cups.
2.Place bread on rimmed baking pan; brush both sides with oil. Broil bread 2 minutes or until golden brown, turning once. Makes 20 toast points.
3.Serve dip with toast points.
Approximate nutritional values per serving (1/4 cup dip, 2 toast points):
325 Calories, 23g Fat (9g Saturated), 52mg Cholesterol, 603mg Sodium,
20g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 10g Protein
Dietitian’s Dish Tip(s):
Swap some of the cream cheese with Greek yogurt for protein and probiotics. Use reduced-sodium corned beef and well-drained sauerkraut to reduce salt.
