1 jar (11 ounce) Rothschild Farm Toasted Garlic & Horseradish Dip
1 can (14 to 16 oz.) sauerkraut, drained
1 can (4.25 oz.) chopped ripe olives, drained
1/4 cup mayonnaise
1/4 cup H-E-B Sour Cream
2 cups (8 oz.) shredded Swiss cheese
8 oz. cooked corned beef, coarsely chopped
Heat oven to 350°F. Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Drain sauerkraut and olives. Combine garlic dip, mayonnaise and sour cream into large bowl; stir in sauerkraut, olives, cheese and corned beef.
Transfer mixture to prepared baking dish; cover dish with foil. Bake in oven 20 minutes; remove foil and bake 10 to 15 minutes longer or until casserole is hot and bubbly. Serve while hot.
No Nutritional Information Available