Title: Corned Beef and Swiss Cheese Dip
Categories: Dip Easy
Yield: 3 Servings
| 8 | oz | Cream cheese, cut into bits |
| | | & softened |
| 1/2 | c | Sour cream |
| 1 | c | Drained, chopped sauerkraut |
| 1/2 | lb | Cooked, lean corned beef, |
| | | Chopped fine |
| 2 | ts | Finely chopped onion |
| 1 | tb | Ketchup |
| 2 | ts | Spicy brown mustard |
| 1 | c | Grated Swiss cheese |
| | | Rye crackers |
Preheat oven to 375 degrees. In a large bowl, combine cream cheese, sour
cream, sauerkraut, corned beef, onion, ketchup, mustard and Swiss cheese.
Transfer the dip to a small ovenproof casserole and bake, covered, for 30
minutes, or until bubbles form around the edges. Remove the cover and bake
the dip for 5 more minutes, or until it begins to turn golden. Serve the
dip warm with rye crackers. Randy Rigg