Reuben Dip
by Mary Polovinuk
This dip has all the great flavors of a Reuben sandwich, it’s a hit at every party I bring it to! Even with those who don’t like sauerkraut!
8 ounces cream cheese, softened
6 ounces Swiss cheese, shredded
4 ounces mozzarella cheese, shredded
1 Tablespoon dill seed
8 ounces sauerkraut, rinsed & drained
1/4 pound deli corned beef, chopped
1 cup Thousand Island dressing
1 teaspoon each garlic & onion powder
Salt & pepper to taste
Mix all of the ingredients & spread into an 8”x"8” pan.
Top with additional dill seed & bake at 375 degrees for about 30 minutes, until brown & bubbly. Serve with rye bread, crackers or tortilla chips.
1 teaspoon each garlic & onion powder
Salt & pepper to taste
Mix all of the ingredients & spread into an 8”x"8” pan.
Top with additional dill seed & bake at 375 degrees for about 30 minutes, until brown & bubbly. Serve with rye bread, crackers or tortilla chips.
The best, best dip I have ever had!
ReplyDeleteThanks Traci! I love this dip too...you can't stop once you start eating it! :) Mary
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