These are both baked reuben dip, but they might work. Thought you might look at them and see if you think they are adaptable.
BAKED REUBEN DIP
Posted by Joyce'S at recipegoldmine.com on 7/25/2001, 2:12 pm
1 cup grated Swiss cheese
1 cup drained sauerkraut
1/2 cup sour cream
2 tsp. spicy brown mustard
1 T. ketchup
2 tsp. minced onion
1 (8 oz.) pkg. cream cheese, cubed
8 oz. corned beef, cut into small pieces
I like to add about 1/2 to 1 tsp. caraway seeds
Combine all ingredients in glass baking dish. Cover and bake 30 minutes at 350ºF. Uncover and bake for an additional 5 to 10 minutes until golden.
Serves 4-6
REUBEN DIP
8 oz. cream cheese
2 C. shredded Swiss cheese, divided
1 C. 1000 island dressing
About 1/3 lb. corned beef, chopped
About 1 C. sauerkraut
Mix together cream cheese, 1 cup of the Swiss cheese, corned beef, dressing and half of the sauerkraut and spread in pie plate. Then top with remaining sauerkraut, then remaining cheese. Bake for about 15 to 20 minutes at 400°F.
Serve with cocktail rye bread, gourmet crackers or cut up regular rye.