Emily Richards get’s you ready for the big game with her take on a reuben sandwich - turned into a party dip! ½ cup (125 mL) mayonnaise ½ cup (125 mL) Thousand Island dressing 4 oz (125 g) thinly sliced corned beef, finely chopped â…“ cup (75 mL) sauerkraut 1 small clove garlic, minced 1 cup (250 mL) shredded Swiss cheese 1 loaf (454 g) rye bread, cubed In a saucepan, combine mayonnaise, dressing, corned beef, sauerkraut and garlic until combined. Place over medium-low heat. Stir in Swiss cheese. Cook, stirring occasionally for about 10 minutes or until cheese is melted and dip is hot. Serve with bread.