Saturday, December 29, 2007

Baked Reuben Dip

Baked Reuben Dip

1 (appx. 16 oz) can of sauerkraut, rinsed and squeezed dry
1 small onion, finely chopped
1/2 pound deli corned beef
2 tablespoons prepared horseradish
1 tablespoon brown mustard
1 cup shredded Swiss cheese
1 cup mayonnaise (NOT Miracle Whip)
1 cup sour cream

Place sauerkraut, onion and corned beef in food processor and pulse until finely chopped. Combine the mixture with remaining ingredients in a 1-quart baking dish. Bake at 350 degrees for 40 minutes. Serve with rye cocktail squares.

Serves 10

Recipe from The Bread of Life: A Cookbook for Body and Soul by Episcopal Church Women

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