Reuben Dip

It's the end of football tailgate season, but this yummy dip could also work well as an appetizer or snack.

1 can sauerkraut drained, rinsed, shaken dry and chopped
3 2-oz packages sliced corned beef, chopped
1-2 cups shredded Swiss cheese (the more, the better in my opinion)
1 16 oz bottle Thousand Island dressing (I used a 12 oz bottle)
Ritz (or other) crackers

Mix sauerkraut, corned beef, Swiss cheese and Thousand Island together. Pour into 8x8" pan. Bake at 350'F for 30 minutes until hot and bubbly. Serve with crackers.

If there's some left, I recommend topping it with fresh shredded Swiss cheese before re-heating.
The dip is on the salty side, so low-sodium crackers, etc. work great with it.