Sunday, December 21, 2008

Reuben Dip

Inspiration:
A recipe from a local cookbook


Ingredients:
  • 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

Instructions:
  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

3 comments:

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!