Reuben Dip

We had our annual Family Ball Tournament this past weekend. This year we brought a dip and Rice Krispie squares. I screwed up the squares, but the dip turned out pretty good. Once again, I poached this recipe from Noble Pig, but I believe it originated from Family Circle Magazine.

It's basically all the ingredients for a Reuben sandwich, but in dip form.

You can't really see in this pic, but I ended up shredding the Corned Beef before adding it to the mix. I asked for two thick slices at the deli counter, thinking I would cube it, but it was a little too "gnurply" for that.

Other than that, just mix everything and dump it into a 9X9 baking dish. Bake at 350 until bubbly before serving.

I took a picture once it was mixed, but I did not have a chance to snap a pic once it was cooked. As I recall we had a kitchen full of people and two babies crying at the time. Maybe next time...

200 grams of corned beef
1 - 8oz pack of cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained
1/2 cup sour cream
1 tablespoon ketchup
1 tablespoon mustard
Cocktail rye bread

Mix everything together (except the bread, dummy), and dump it all into a 9X9 dish. Bake at 350 for 30 minutes. Serve hot.