Reuben Dip
**Adapted from Family Circle Magazine, found on "Pintrest"
1/2 pound diced corned beef
1 pkg. (8 oz) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well
1/2 cup sour cream
1 T. ketchup
1 T. spicy brown mustard
Combine all ingredients and spoon into a greased baking dish. Bake at 350* for 30 minutes, or until hot and bubbly. Serve warm with cocktail rye bread.
I have tried a dip like this before and loved it so I wanted to make this as an appetizer for a birthday party I hosted recently. I ended up not baking it at all but putting the freshly combined ingredients in a small crockpot. The crockpot ensured that it was nice and hot for the guests who enjoyed it for a couple hours (the bonus was I didn't have to reheat anything). I even doubled the recipe and added more to the crock halfway through the party. So good!!
Family Chef's Grade: B+
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