6 ounces cooked corned beef brisket or deli corned beef, finely chopped (about 1Qe cups)

3/4 cup drained sauerkraut with caraway seeds

3/4 cup mayonnaise

1/3 cup plus 2 tablespoons shredded Swiss cheese, divided

1/3 cup prepared Thousand Island dressing

2 tablespoons prepared horseradish

1/8 teaspoon ground red pepper

Chopped green onions or fresh parsley (optional)

Pita chips, whole-grain crackers, rye crackers or rye cocktail bread

Heat oven to 425 degrees. Combine corned beef brisket, sauerkraut, mayonnaise,

cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese.Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired. Serve with pita chips, crackers or cocktail bread.Makes 20 appetizer servings (about 2 tablespoons each).Cook's Tip: Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, in 425 degree oven for 15 to 16 minutes or until heated through and bubbly.Reduced-Fat variation: Prepare recipe as above, substituting reduced-fat mayonnaise, Swiss cheese and Thousand Island dressing.