Recipe by ArmyWO
"Warm and delicious corned beef dip. Serve with crackers or toast the hunks of bread taken from the center of the Italian loaf. You can also bypass the bread altogether and bake in a 9x13 covered pan. I have also cooked this in a slow cooker on Low for 3 hours."
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3 (2.5 ounce) packages
deli-sliced corned beef (such as Buddig ®), diced
2 (8 ounce) packages
cream cheese, softened
1 1/2 cups
1 (8 ounce) carton
shredded Swiss cheese
1 (1 pound) loaf
unsliced Italian bread
I made this recipe first as a trial run for a new dip for Thanksgiving. When I made the onions for this dip, I actually chose to cook them until caramelized. Other than that, I kept to the recipe. This makes A LOT of dip. Like more than we could eat in one sitting. What I did was baked half of it in a small baking dish and refrigerated the rest. Honestly, we liked the cold version better! Not a bad dip but I think I would play with the amounts of the mayonnaise/sour cream when I make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Corned Beef and Swiss Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 217
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