Creamy Hot Reuben Dip
2 tablespoons Butter flavored Shortening OR 2 tablespoons Butter Shortening Sticks
1 large onion, finely diced
1/2 pound lean corned beef, sliced and shredded
1 (8 oz.) package reduced fat cream cheese
1 1/2 cups sauerkraut, rinsed, drained and chopped fine
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1/2 cup Dickinson's® Tomato Ketchup
1/2 cup low fat mayonnaise
2 cups grated Swiss cheese
MELT shortening in a heavy 4-quart saucepan. Add onion; cook until golden brown.
ADD corned beef; cook 3 minutes, stirring often over medium heat. Drain excess fat.
ADD cream cheese in chunks, stirring after each addition.
ADD sauerkraut and pickle relish. Add ketchup, mayonnaise and Swiss cheese.
STIR until well blended and melted. Serve in fondue pot or chafing dish with toasted mini rye triangles.