Reuben Dip

Makes 16 servings Total time: 40 minutes

PROCESS:

1

1/2 2

1 8 4

1

1/2 pkg. cream cheese

(8 oz.), softened cup mayonnaise

Tbsp. each ketchup and dill pickle relish

Tbsp. minced fresh garlic oz. Swiss cheese, shredded oz. thinly sliced deli corned beef, chopped cup sauerkraut, drained and squeezed dry cup sliced scallions, divided Salt and black pepper to taste

Preheat oven to 375° and coat a 7×11-inch baking dish with nonstick spray.

Process cream cheese, mayonnaise, ketchup, relish, and garlic in a food processor until combined. Combine cream cheese mixture, 13/ 4 cups Swiss cheese, corned beef, sauerkraut, and 1/4 cup scallions in a bowl; season with salt and pepper.

Transfer dip to prepared dish; top with remaining 1/4 cup

Swiss cheese and caraway seeds. Bake dip until cheeses melt and dip is bubbling, 15 minutes. Let dip stand 5 minutes, then top with remaining 1/4 cup scallions. Serve dip with toasted bread slices.

Per serving: 168 cal; 15g total fat (6g sat); 34mg chol; 307mg sodium; 2g carb (0g fiber, 1g total sugars); 6g protein