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.