Tuesday, February 8, 2011

Reuben Dip Recipe

Sorry, I didn't take a picture. It mostly looks like a bowl of slop anyways. But oh-so-tasty!

Reuben Dip
1/2 lb. diced corned beef
8 oz. softened cream cheese
1 c. shredded Swiss cheese
1 c. sauerkraut, drained well
1/2 c. sour cream
1 T. ketchup
2 tsp. spicy brown mustard
Rye crackers or rye bread

~ Heat oven to 350°. Grease 1-qt. casserole dish.
~ In a medium-sized bowl, mix all ingredients. Spoon into casserole dish.
~ Bake for 30 minutes, until hot and bubbly. Serve warm with crackers or bread.

Note: We could not find rye crackers or rye bread (except pre-sliced sandwich bread) at the store! Instead, we bought some multi-grain crackers, and little "cocktail sliced" pumpernickel bread squares. Both seemed to be well-received.

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