¼ lb. cooked corned beef (leftovers or deli) , chopped, about 1 cup
½ cup well-drained sauerkraut
1 and ½ cup shredded Swiss cheese, divided
Optional garnish - 1 Tablespoon fresh parsley
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Heat oven to 350 degrees F. Mix together cream cheese and dressing in medium bowl until well combined and creamy. I found it easiest to use a stand mixer. Next add in corned beef, sauerkraut and 1 cup of Swiss cheese.
Spread mixture into a 9-inch pie plate or a 9-inch shallow baking dish. Sprinkle the remaining ½ cup of cheese on top and bake for 20 minutes.
Serve warm with pumpernickel bread in the traditional way, or pair it with veggies or crackers!