Tuesday, February 10, 2009

SW's Hot Reuben Dip


This should NOT have been so good...but having said that, IT'S FAT AND SALT! How wrong can you go with this?

Had this at a birthday party Saturday night, at a house famous for its spreads, and this simple dip was the hit of the bar. It is SO good...and how easy is this?

Hot Reuben Dip

1 (18-ounce) can sauerkraut, rinsed/drained/patted dry
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
1 (8-ounce) package corned beef, chopped
1 cup mayonnaise

Preheat oven to 350 degrees. Combine all ingredients and stir well. Spread misture in a 13x9 baking dish and bake for 30 minutes or until hot and bubbly. Serve with cocktail rye or baquette slices.

2 comments:

City Girl said...

I made a double batch of HRD for superbowl company this year - complete with little toasted mini rye slices. They cleaned the bowl.

Success!

City Girl said...

Actually, now that I look at the recipe, that's not my HRD. I'll dig out MY recipe and post it tomorrow-ish. :o)