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