Sunday, March 14, 2010

Reuben Dip

This is my new favorite winter time treat! YUMMY!

2 small loaf of party rye squares (if you can't find this at your deli just use sandwich rye bread-it does make the best sandwiches!)
1/2 pound deli LEAN corned beef sliced and diced
1/2 pound shredded Swiss (or even more)
one can sauerkraut
Thousand Island dressing
Dijon mustard

  1. Drain Sauerkraut
  2. Mix ingredients, add enough dressing to moisten (1/2 to 3/4 bottle)
  3. Add Dijon to taste.
Bake at 350 till hot and bubbly. Serve with Rye bread, even toasted as a sandwich.

1 comment:

Matt said...

This stuff is great. It is also delicious as leftovers in a sandwich.