1 pound swiss cheese,grated
3 Tbsp flour
1 can (14.5 ounces) chicken broth
2 cloves garlic, minced
1 cup crumbled cooked corned beef
1 green onion, minced
2 Tbsp chopped parsley
1 Tbsp dijon mustard
1/4 cup bottled horseradish
dippers- rye bread cubes
Toss the cheese with the flour in a bowl; set aside. Bring the broth and garlic to a simmer in a 1 1/2-2 quart saucepan over low heat. Gradually add the cheese, stirring till the mixture is smooth and blended, about 5 minutes. Stir in the rest of the ingredients and heat through. Serve with the bread.
