Five-Layer Reuben Dip

Ingredients

• 0.5 cup chili sauce such as heinz prepared
• 2 cups coleslaw mix dry prepared
• 8 ounces corned beef ribs thinly sliced
• 4 ounces cream cheese 
• 0.5 cup catsup 
• 10 servings kosher salt and pepper black freshly ground
• 1 cup mayonnaise 
• 10 servings potato chips for serving
• 4 slices cocktail rye bread toasted seeded cut into small pieces
• 2 cups sauerkraut prepared
• 2 teaspoons spicy brown mustard 
• 6 ounces swiss shredded
• 1 tablespoon vinegar white

Equipment

• food processor
• bowl
• whisk

Directions

1. Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth.
2. Remove and set aside. Rinse out the food processor bowl.
3. Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped.
4. Remove and set aside. Rinse out the food processor bowl.
5. Add the corned beef to the food processor and pulse until coarsely chopped.
6. Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
7. Layer the dip in your favorite 3-quart serving dish.
8. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
9. Wrap and refrigerate until chilled, at least 1 hour or overnight.
10. Serve with rye bread toasts, rye crackers or potato chips.
11. From Food Network Kitchens