Take a look at what my pal Lori at Recipe Girl had to say about this amazing Hot Reuben Dip:
This dip is hot and creamy and melty with Swiss cheese + chopped corn beef + mayo + Dijon + sauerkraut. Served with cocktail bread, it’s a fun little happy hour treat for St. Patrick’s Day or any happy day.
Well, I’m certainly not going to wait until St. Patrick’s Day to make this again! This was one of the most delicious dips I’ve ever tried and my whole family went crazy over it. I’m sure we’ll make it at least once a month from now on!
Ingredients
One (14.5 ounce) can sauerkraut, rinsed, drained and patted dry
1 cup (4 ounces) shredded Swiss cheese
1 generous cup chopped corned beef
3/4 cup mayonnaise (low fat is fine)
1 tablespoon Dijon mustard
rye cocktail bread or crackers for dunking
Instructions
Preheat the oven to 350°F.
Combine all ingredients in a medium bowl, stirring well. Spread into a medium, oven-safe dish (or an 8×5-inch loaf pan will work in a pinch).
Bake for 30 minutes, or until hot and bubbly. Serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can also serve this dip with rye chips.
Thank you to Recipe Girl for this amazing recipe!
