Reuben Dip with Rye Toast Recipe
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Category: |
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Ingredients: |
Ingredients: 1-(14.5 ounce) Can sauerkraut
4 Ounces thinly sliced cooked corned beef
˝ c. Sour cream
1 ˝ T. Ketchup
1 T. Spicy brown mustard
2 tsp. Chopped onion
1 (8ounce) Package cream cheese (softened)
1 C. (4 ounces) shredded Swiss cheese
Jewish Rye bread, cut into 2-inch strips and toasted
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Directions: |
Directions:Place sauerkraut in a wire mesh strainer; press with back of a large spoon to remove liquid. Coarsely chop sauerkraut and set aside. Process corned beef in a food processor until finely chopped. Add sour cream and next 4 ingredients. Process 1 minute, stopping twice to scrape down sides.
Sprinkle Swiss cheese into a lightly greased 8 inch square baking dish. Layer sauerkraut over cheese and top with corned beef mixture. Cover and back at 350˚for 30 minutes. Uncover and bake 5 more minutes. Serve warm with toast strips.
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Number Of
Servings: |
Number Of
Servings:about 4 ˝ cups |
Personal
Notes: |
Personal
Notes: “From Southern Living”
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