Sunday, February 4, 2007

Hot Reuben Dip

1 16-oz can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 ½ c sour cream
3 Tbsp prepared horseradish
1 ½ c shredded Swiss cheese
Cocktail rye bread, or Rye Triscuits

Preheat oven to 350. Lightly grease a 1-quart baking dish.

In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth. Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese. Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.

Serve with cocktail rye or Rye Triscuits.

No comments: