Reuben Dip

This dip will be my contribution at tomorrow's Dip of the Month Club. What is DOTM Club, you may ask? A couple of girls at work, Natalie and Jennifer, came up with a great idea to gather a bunch of co-workers each month to sample new dips and share the recipes. So I will have more dip recipes coming soon! I came up with this recipe over the weekend and it is a new favorite. I just happened to find Rye Triscuts and they go really well with the dip. I think I like this combination even more than a regular Reuben sandwich!

Ingredients

1/2 pound corned beef. Deli sliced thick then cut into ½ inch pieces
1 package (8 ounces) cream cheese, softened
1 1/2 C shredded Swiss cheese, divided
1 cup sauerkraut, drained and squeezed well
½ C Thousand Island dressing

In a medium bowl, combine corned beef, cream cheese, 1 C Swiss cheese, sauerkraut,and dressing. Spoon into a greased, 1-quart baking dish. Top with remaining ½ C Swiss cheese.

Bake at 350 degrees for 30 minutes, until hot and bubbly. Serve warm with Rye Triscuts or rye bread.

Note: I used reduced fat cream cheese, Swiss cheese and Thousand Island dressing and it turned out great.

Cheesy Sausage Dip

This is a great dip for football season and especially Super Bowl parties. You don't have to use reduced fat ingredients but I think this version tastes just as good as full fat so why not lighten up when possible!

1 tube Jimmy Dean Reduced Fat Sausage
2 packages Reduced Fat Cream Cheese
2 cans Rotel, 1 can drained and 1 full can

Brown sausage in a pan over medium heat. Put cream cheese and Rotel in a crock pot. Drain 1 can to keep a creamy consistency. Add browned sausage to crock pot and cook on high until dip is melted together. Stir and reduce heat to medium to keep warm as you serve it. I serve it with Baked Tositos but it is good with any corn or tortilla chip.

Kahalua and Pecan Baked Brie

This is one of my favorite recipes for brie. I love baked brie of all types but this one has an amazing sauce that compliments the creamy cheese. And it is much easier than some other recipes that wrap the brie in pastry.

Ingredients
Big wheel of Brie
1 C Kahalua
1 C Brown Sugar (I used Splenda)
1 C Whole Pecans

Pre-heat oven to 350. Cut the top rind off the Brie but leave the rest of it on. The rind is edible. Put the cheese in an oven safe dish and bake for 12-15 minutes until warm.

While the cheese is cooking, put the Kahalua and Brown Sugar in a pot and bring to a boil. Once you get a few bubbles, reduce the heat to a simmer to create a syrup. Once the cheese is done, put the pecans in the syrup then top the Brie with the syrup.

Serve with crackers or bread.