Reuben Dip

• Thousand Island Dressing
• 1/3 cup olive oil mayonnaise
• 1/4 cup chili sauce
• 1 teaspoon minced onion
• 2 teaspoons sweet pickle relish
• 1/2 hard-cooked egg, put through a sieve or minced
• Reuben Dip
• 2-3 slices stale sprouted rye bread
• 4 ounces Neufchatel cheese, softened
• 1/2 cup deli corned beef, chopped
• 1/2 cup sauerkraut, well-drained
• 8 ounces Jarlsberg cheese, diced
• 1/2 cup Thousand Island dressing
• 2 tablespoons butter

1. Mix together Thousand Island dressing ingredients, set aside
2. Break apart the rye bread slices and whirl in a blender until you have coarse crumbs. Melt the butter in a skillet and gently toast the crumbs until they take on a nice golden color. Set aside.
3. Combine the Thousand Island dressing, softened cream cheese, corned beef, sauerkraut and Jarlsberg cheese in a bowl and spread into a nine-inch pie plate.
4. Top with the rye bread crumbs and make in a 350 degree oven for about 20 minutes or until heated through. Serve with cut-up veggies or rye bread crisps.

olive oil mayonnaise, chili sauce, onion, sweet pickle, egg, bread, cheese, deli, sauerkraut, cheese, butter

Taken from food52.com/recipes/19773-reuben-dip (may not work)