This Hot Reuben Dip with layers of corned beef and sauerkraut is perfect for St. Patrick's Day.
Preheat oven to 400 degrees.
In a large bowl mix together the cream cheese, 1 cup of Swiss cheese, the dressing and chopped corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
Bake for about 15 minutes, or until bubbly around the edges. Serve on cocktail-size rye bread squares.
Source: Brown Eyed Baker
Notes: Just ask your deli for sliced corned beef then give it a chop before you add it to the dip.