Sunday, December 21, 2008

Reuben Dip

A recipe from a local cookbook

  • 1/3 pound deli corned beef, sliced into very thin strips
  • 1 can sauerkraut, drained
  • 2 cups shredded Swiss cheese
  • 1/2 cup Thousand Island salad dressing
  • 1/4 cup prepared horseradish, regular or creamy
  • cocktail rye bread, toasted

  1. Mix all ingredients and pour into pie plate or shallow baking dish. Bake at 325 degrees until bubbly. Serve with toasted cocktail rye bread.

Tim's Rating: 9/10
Liz's Rating: 8/10


Joelen said...

Oh, this looks great! I just had some German eats yesterday but my husband missed out. I think he'd really like this since he loves sauerkraut!

lovestoeat said...

this is probably my favorite dip ever! i havent made it in ages...thanks for reminding me..i am gonna make it soon! :)

WeezerMonkey said...

That looks deeeeelish!