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Hot Reuben Dip Recipe

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This recipe for Hot Reuben Dip is from The Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
½- ¾ pound corned beef (from deli), chopped
1 cup mayonnaise
1 ½ cups sour cream
3 tablespoons prepared horseradish
1 ½ cups shredded Swiss cheese

Directions:
Directions:
Heat the oven to 350 degrees. Lightly grease a 1-quart baking dish (I use PAM). Mix all ingredients together in a large mixing bowl. Pour into prepared baking dish. Bake for 30-40 minutes, or until bubbly and lightly browned.

Serve with slices of cocktail rye bread and/or crackers.

Personal Notes:
Personal Notes:
I found this recipe when looking for something to take for a St. Patrick’s Day pot luck lunch at Orange County. One of the Payroll guys loved it, so I made it for his going away party in August 2004. The exact date was Friday the 13th of August and we got off work early that day because Hurricane Charley hit that night. I always think of that when I make this dip.

 

 

 

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