SPICY HOT REUBEN DIP
Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 2 1/2 teaspoons Arizona Gunslinger Habanero Pepper Sauce
- 1/4 cup Thousand Island dressing
- 1 cup diced corned beef
- 1 1/4 cups shredded swiss cheese, divided
- 1/2 cup sauerkraut, drained and squeezed dry
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- pinch black pepper
- rye chips, bagel chips, or vegetables, for dipping
Instructions:
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Preheat oven to 400 degrees F. Coat a 10-inch cast-iron skillet (or glass pie plate) with nonstick spray.
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In a medium bowl, beat the cream cheese, mayonnaise, Arizona Gunslinger Habanero pepper sauce, and Thousand Island dressing with an electric mixer until smooth.
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Stir in the corned beef, 1 cup of the swiss cheese, sauerkraut, Worcestershire sauce, parsley, and black pepper. Mix until thoroughly combined.
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Spoon the mixture into the prepared cast iron skillet (or pie plate) and spread evenly. Top with the remaining 1/4 cup cheese.
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Bake for 15-20 minutes, or until the dip is bubbling around the edges and the cheese is gooey and golden.
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Serve with your choice of dippers and enjoy!