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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you like reuben sandwiches, you are going to want to try this dip. It has always been a big hit when I make it. Thank you Rachel Ray, she had this on her show a couple of years ago. Ingredients:
1 cup shredded wisconsin swiss cheese. |
1/2 pound chopped corn beef. |
8 oz. cream cheese at room temperature. |
1 cup sour cream. |
2 tbs. ketchup. |
2 tbs. spicy brown mustard. |
1/2 cup drained sauerkraut. |
1 package of cocktail rye bread. |
Directions:
1. Pre-heat oven to 350 degrees.
2. In a large bowl, mix half of the Swiss cheese with the rest of the ingredients except for the bread.
3. Place the mix into a baking dish, and sprinkle the top with remaining cheese.
4. Bake in the oven until it bubbles, about 20 minutes.
5. Turn on the broiler, and brown the top of the dip.
6. Serve warm with cocktail rye bread.
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