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Hot Reuben Dip Recipe

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

Contributor:  
Contributor:  
Mary Ann Kozel
Added: Saturday, February 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
2 T. ketchup
1/2 lb. deli corned beef, finely chopped
1 c. sauerkraut, drained, rinsed and chopped
1 c. (4 oz.) swiss cheese, shredded.
2 T. finely chopped onion

Directions:
Directions:
In a mixing bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, swiss cheese, and onion until blended. Transfer into a greased 1 qt. baking dish. Cover and bake at 375 degrees for 30 minutes. Uncover and bake for 5 minutes longer or until bubbly. Serve warm with rye bread triangles, rye crackers or any snack type cracker.

Personal Notes:
Personal Notes:
If you like a corned beef and kraut sandwich on rye, you'll love this dip.

 

 

 

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