Hot Reuben Dip

Oh my goodness! My how things have changed since my last post! We have moved, joined a new church, had a cute little baby boy, said goodbye to some amazing people...

Since the holidays are upon us maybe I should share a recipe I found and have made twice; once in the oven and once in the crockpot. Both times there has been nothing left to snack on for later.

INGREDIENTS:
- 1/2 pounds diced corned beef
- 1 package (8 oz) cream cheese softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut drained
- 1/2 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon spicy brown mustard
- cocktail rye bread

DIRECTIONS:
1. In medium bowl combine:
      -corned beef
      -cream cheese
      -Swiss cheese
      -sauerkraut
      -sour cream
      -ketchup
      - mustard
2. Spoon into a greased 1-quart dish
3. Bake 350 degrees for 30 minutes until hot and bubbling
4. Serve warm with rye bread

*The first time I made this I used rye bread. The second time was for a work function so I used caraway rye triscuits instead and I made the dip in the crockpot instead of the oven.


Recipe from: http://noble pig.com