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Hot Reuben Dip

Source of Recipe

by Kelly/lawlessk/EDC, from Hometown Cooking


Recipe Introduction

Hot, bubbly, and like a bite-size sandwich, this hearty dip couldn't be easier.

List of Ingredients

1 14 - 16 oz. can sauerkraut -- rinsed and well drained
1 1/2 cups shredded regular or reduced fat cheddar cheese
1 1/2 cups shredded regular or reduced fat Swiss cheese
6 ounces corned beef chopped (about 1 cup)
1 cup mayonnaise
party rye bread or baguette slices, toasted


Recipe

Pat rinsed and drained sauerkraut dry with paper towels. In a large bowl combine all ingredients except bread. Spread into a 9-inch quiche dish or 1-1/2-quart casserole. Bake, uncovered, in a 350°F oven for 25 minutes or until hot and bubbly. Serve with sliced rye bread or baguette. Makes 15 to 20 appetizer servings.