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Home Cooking 7

an idea for St Pat's appetizer, Rueben Dip

coll | Feb 26, 200507:02 AM

Going through my files the other day, I found this clipping from a local community newsletter, for RUEBEN DIP. Similar idea to Bonnie's Buffalo Dip, which was a great addition to my repetoire.

1/2 lb lean corned beef, shaved
16z sauerkraut
1/2 lb swiss cheese, grated
1 cup mayo
1/4 cup ketchup
2 Tbsp sweet relish
1 Tbsp deli style mustard
1 loaf sliced cocktail rye

Dice beef and place in bowl. Drain sauerkraut, and add to beef. Add cheese, mayo, ketchup, relish and mustard to all, and blend thoroughly. Cover and refrigerate overnight. Spread mixture in 13 x 10 pan and bake 15 minutes til bubbly. Serve with rye or crackers.

Anyone ever make anything like this? I figure I'll try it with my leftovers, and if it's great, I'll let you know.

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