"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3 Pkgs "Buddig" brand corned beef 16 oz. canned drained sauerkraut 12 oz. shredded swiss cheese 1/4 C stone ground or dijon mustard 1/8 C chopped onion 1 1/2 C mayonaise 8 oz. softened cream cheese 1 tsp. carraway seeds
Mix all ingredients together. Refrigerate overnight to allow flavors to gel. Bake uncovered at 350º for 30 minutes. Transfer to a crockpot or other serving dish to keep the dip warm throughout your party. Serve with party sized rye bread.
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