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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

Hot Reuben Dip Recipe

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This recipe for Hot Reuben Dip is from The Dvorak Family Cookbook II, 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 (Carl Buddig) chopped
1 cup grated Swiss cheese
1 cup grated cheddar cheese
1 cup sauerkraut (drained)
1 cup mayo (I used Hellman’s Light)
Directions:
Directions:
Mix together in a crock pot and heat until bubbly. Serve with rye crackers, triscuits, pumpernickel cocktail bread. Yum!

 

 

 

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