There is some food that doesn’t photograph well but tastes great. This is one of those recipes so I’m giving you a pretty pic instead. The beloved classic sandwich has been revamped into a hot, yummy dip. Melty and gooey cheese is surrounded by corned beef, Swiss cheese, sauerkraut, Russian dressing and served alongside rye cocktail bread squares. This is a crowd pleaser that allows you to mingle with your guests and free you up from the kitchen.

I’m still working on my menu for this weekend. Super Bowl is one of those great excuses to cheat on your diet and try all those naughty recipes that you’ve been eyeing.

Hot Reuben Dip

1 cup Swiss cheese, shredded or chopped, divided
1/2 pound corned beef, chopped
1 8-ounce package cream cheese, at room temperature
1 cup sour cream
2 tablespoons ketchup
2 tablespoons spicy brown mustard
1/2 cup sauerkraut, well drained
1 package of rye cocktail bread squares

Preheat oven 350°F.

In a large mixing bowl, mix half of the Swiss cheese with all the ingredients except the bread squares.

Place the mixture into an ovenproof dish and sprinkle the top with remaining cheese.

Heat in the oven until bubbly, about 20 minutes. Turn on the broiler and brown the top.

Serve the dip with the bread squares alongside.

Recipe via Rachael Ray