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Reuben Dip


8 oz. cream cheese
1/2 lb. sliced corned beef
1 to 1 1/2 c. shredded Swiss cheese
12 to 15 oz. sour cream
15 oz. can sauerkraut

Warm cream cheese until it is soft enough to mix. Mix together cream cheese and Swiss cheese. Chop corned beef into small pieces and add to mixture. Add sour cream. Drain sauerkraut well. Add 3/4 can to mixture. Heat on top of stove or in microwave until "bubbly". Serve with rye crackers.

Serves 20.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.