Reuben Dip Recipe
1/2 C. drained kraut, chopped
1 (3-oz.) package cream cheese, softened
1 (8-oz.) cup sour cream
1/2 C. grated Swiss cheese
4 oz. sliced corned beef, finely diced
2 to 3 T. milk
Combine and heat all ingredients; thin with milk as necessary. Serve hot with
rye or pumpernickel toast-strips.
Yield: 1 1/2 cups