Reuben dip

I have seen at least a dozen different variations of reuben dips, and I have made a handful of them. A few years ago, my supervisor brought this variation to a work gathering and it was by far the best I had ever tasted. I begged and pleaded for the recipe, and she gave it up! My husband and I make it a couple times a year and every time we do, it does not last long. It is supremely addicting!

Preheat oven to 350 degrees F.

In a medium bowl, combine:

2 2-oz. packages Buddig corned beef (it's easier to chop the slices up beforehand, but I tend to be lazy and use the edge of my spoon to cut them into pieces)

One 8-oz. package cream cheese

1/2 cup saurkraut

1/2 cup sour cream

1 cup grated swiss cheese

Mix it all up.

And throw it into a lightly greased baking dish.

Cook in preheated oven for 15-20 minutes.

And serve!

My favorite thing to eat this dip with is bread. Pumpernickel, rye or even pump-rye are my favorites. Crackers work, too. Or just a large spoon.

Click here for a printable recipe!