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Wednesday, May 18, 2011

REUBEN DIP

Served bubbly hot with your favorite wheat crackers, this spread features Reuben sandwich ingredients laced with bottled dressing.




INGREDIENTS
2/3
cup mayonnaise
1/3
cup Thousand Island dressing
1
can (8 oz) sauerkraut, well drained
1
bag (8 oz) shredded Swiss cheese (2 cups)
1
package (6 oz) thinly sliced corned beef, chopped
2
tablespoons sliced green onions (2 medium)
1
box (8 oz) toasted wheat crackers (about 72 crackers)


DIRECTIONS
  • 1Heat oven to 350°F. In small bowl, mix mayonnaise and dressing until well blended.
  • 2In ungreased 9-inch pie pan, layer sauerkraut, half of the cheese, the corned beef and mayonnaise mixture. To remaining half of cheese in bag, add onions; toss to mix. Sprinkle over top.
  • 3Bake 20 to 25 minutes or until bubbly around edge. Serve spread with crackers.
    If you prefer a “Rachel” to a “Reuben,” substitute smoked or oven-roasted turkey for the corned beef in this hot spread.