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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reuben Dip Recipe

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This recipe for Reuben Dip is from The Northeast First Friday Club 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 cup corned beef, diced
1/2 cup sauerkraut, squeezed and chopped
1/2 cup shredded Swiss cheese
1 pkg. cream cheese, room temperature
1/2 cup Russian dressing or Thousand Island dressing
1 pkg. prepared rye chips, crackers or toasted bread
Directions:
Directions:
Mix all ingredients together. Bake at 350 degrees for 20 minutes. Dip should be hot and bubbly. Serve with rye chips, crackers or toasted bread pieces.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes prep, bake 20 minutes.
Personal Notes:
Personal Notes:
I prepared this dip yesterday. I got together with LaJean and Pat and we made Runzas! We ate all but a couple of bites in one sitting. I guess you might say we liked it! I located some rye chips in the deli at Hy-Vee, a new product. (I found this recipe on a site 'Closet Cooking.' There were oodles of recipes listed there that I'd like to try. Check out that site!)

 

 

 

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