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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I saw a recipe for reuben dip in a bhg appetizers magaine and like the idea but didn't like how they made it. Here is my take on reuben dip! Ingredients:
12 ounces shaved deli corned beef, minced |
2/3 cup sauerkraut, drained and finely chopped |
1/3 cup thousand island dressing |
1 cup shredded swiss cheese |
3 ounces cream cheese, softened |
1 medium dill pickles, finely cubed |
1/2 teaspoon caraway seed |
Directions:
1. Stir ingredients together.
2. Place in small casserole and bake at 350F for 25-30 minutes or until melted and gooey.
3. Stir to mix well and serve warm on crackers or melba toast.
4. 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).
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