Hot Corned Beef Dip
This two-for-one dip is loaded with tender corned beef, Swiss cheese and nice sweet mustard kick. It's perfect for a St. Patrick's Day party when you don't want to fuss with cooking corned beef and cabbage. But it also makes an excellent grilled cheese sandwich. To make a sandwich, instead of baking the dip mixture, spread a few tablespoons between slices of rye or pumpernickle bread buttered on the outside. Then grill in skillet just like you would for any grilled cheese. Serve the sandwiches with potato soup.
Ingredients:
- One 8-ounce package cream cheese, softened
- 1/2 pound sliced deli corned beef, coarsely chopped
- 2 cups shredded Swiss cheese
- 1/4 cup Duplin Gourmet Muscadine Carolina Mustard Barbecue Sauce
- 1/4 cup sour cream
- 1/2 cup well-drained sauerkraut
- Duplin Gourmet Homemade Crackers
Directions:
- Preheat oven to 400 degrees.
- Lightly grease an 8-by-8-inch square baking dish.
- In a large bowl, combine cream cheese, corned beef, 1 cup of the shredded Swiss cheese, Duplin Gourmet Muscadine Carolina Mustard Barbecue Sauce, sour cream, and sauerkraut. Mix well.
- Spread mixture into the prepared pie plate. Top with the remaining cup of shredded Swiss cheese.
- Bake dip until hot and bubbly, about 15 to 20 minutes. Serve with crackers.
- Makes 8 servings.
Products you will need:
Write Your Own Review