Shamrock Corned Beef Reuben Dip

• 1 1/2 cups corned beef, finely chopped (leftover or deli)
• 3/4 cup drained sauerkraut
• 3/4 cup mayonnaise
• 2/3 cup shredded swiss cheese, divided
• 1/3 cup prepared thousand island dressing
• 2 tablespoons horseradish (or to taste)
• 1/8 teaspoon red pepper
• finely sliced green onion, with green tops (optional)
• wheat crackers or rye cocktail bread

1. Heat oven to 425u0b0 F.
2. Combine chopped corned beef, sauerkraut, mayonnaise, 1/2 cup cheese, dressing, horseradish, and red pepper in bowl.
3. Spread evenly into 9-inch pie plate or baking dish.
4. Sprinkle with remaining cheese.
5. Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired.
6. Serve with pita chips, crackers or cocktail bread.
7. (Note: Dip may be prepared up to 24 hours in advance without baking. Cover and refrigerate until ready to use. Bake, uncovered, in 425u0b0 F oven 12-15 minutes or until heated through and bubbly.).

corned beef, drained sauerkraut, mayonnaise, swiss cheese, horseradish, red pepper, green onion, crackers

Taken from www.food.com/recipe/shamrock-corned-beef-reuben-dip-289155 (may not work)