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Hot Reuben Dip Recipe

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This recipe for Hot Reuben Dip, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Dorsey
Added: Saturday, January 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. loaf rye bread or hawaiian bread
2-8 oz. softened cream cheese
20 oz. shredded swiss cheese
1-1/2 c. mayo (not Miracle Whip)
1-8 oz. sour cream
3 small (chopped) Buddig Corned Beef
sauerkraut (optional)

Directions:
Directions:
Mix well. Put in hollow bread. Bake at 350 for 1-1/2 hours. Serve on broken rye bread pieces or cocktail rye.

 

 

 

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