This recipe makes a big amount but it stores in the fridge well and can be reheated in the microwave.
Reuben Spread/ Dip
7 oz. corned beef or pastrami
5 oz. aged swiss
1 cup drained sauerkraut
8 oz. cream cheese, softened
1/2 cup sour cream
1 Tbsp. ketchup
2 tsp. spicy brown mustard
Dice the corned beef and swiss cheese.
Add this to sauerkraut in a mixing bowl.
In another small bowl, stir together cream cheese, sour cream, ketchup and mustard. Pour this over corned beef mixture and stir to mix well.
Spread in a baking dish. I like to use a glass pie pan.
Bake in a preheated 350° oven for 25 to 30 minutes.
Serve warm with rye or wheat crackers.
With this recipe you can be a bit flexible with the ingerdient amounts. The original recipe listed 8 oz. corned beef, but my package was 7 oz. and that was plenty. You might be able to scale back a bit more and have a creamier, more dip-able dish.