8 oz. thinly sliced deli corned beef, finely chopped
1 (8 oz) package cream cheese, cubed
1 can (8 oz) sauerkraut, rinsed and drained
3/4 cup (6 oz) sour cream
1/4 cup Olive Gourmet Butter Olive Oil
1 cup (4 oz) shredded Swiss cheese
Rye bread or crackers
In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 2 hours or until cheese is completely melted; stir occasionally until all ingredients are blended.
Keep warm in small crock or fondue pot. Serve with warm rye bread or crackers.
To make rye crostinis: On a cookie sheet. brush slices of cocktail rye bread with Butter EVOO (both sides) and lightly toast under the broiler, about 15 minutes; turn over about halfway through.