Corned Beef Reuben Dip

6 ounces cooked corned beef brisket or deli corned beef, finely chopped (about 1 1/3 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 dressing2 tablespoons prepared horseradish 1/8 teaspoon ground red pepperChopped green onions or fresh parsley (optional)Pita chips, whole-grain crackers, rye crackers or rye cocktail breadHeat oven to 425 degrees.Combine corned beef, sauerkraut, mayonnaise, 1/3 cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese. Bake 9-12 minutes or until heated through and bubbly. Garnish with green onions, if desired. Serve with pita chips, crackers or cocktail bread.Serves 20 (about 2 tablespoons each)Cook's note: Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, 15 to 16 minutes or until heated through and bubbly.Reduced-fat variation: Prepare as above, substituting reduced-fat mayonnaise, Swiss cheese and Thousand Island dressing.Nutrition values per serving: 93 calories, 9 g fat (2 g saturated), 1 g carbohydrates, 1 g fiber, 2 g protein, 17 mg cholesterol, 165 mg sodium.Cattlemen's Beef Board and National Cattlemen's Beef Associationx