I don’t remember where I got this….
1 jar (16oz) sauerkraut, rinsed and drained
1 pkg. (8oz) cream cheese, cubed
2 cups (8oz) shredded Swiss cheese
1 pkg. (3oz) deli corned beef (chopped)
3 Tbs. prepared Thousand Island sald dressing
Snack rye bread, loaf french bread, hard crackers, etc.
In a 1 and 1/2 quart slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until cheese has melted; stir occasionally to blend. Yields 3 and 1/2 cups.
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through.