Hot Reuben Dip
- 12 ounces shaved deli corned beef, minced
- 23 cup sauerkraut, drained and finely chopped
- 13 cup thousand island dressing
- 1 cup shredded swiss cheese
- 3 ounces cream cheese, softened
- 1 medium dill pickle, finely cubed
- 12 teaspoon caraway seed
- Stir ingredients together.
- Place in small casserole and bake at 350F for 25-30 minutes or until melted and gooey.
- Stir to mix well and serve warm on crackers or melba toast.
- May also heat in crockpot on low for an hour or two until melted, stirring just before serving (good for parties- can hold oven warmed dip there as well for up to 2 hours).
beef, sauerkraut, swiss cheese, cream cheese, dill pickle, caraway seed
Taken from www.food.com/recipe/hot-reuben-dip-343619 (may not work)