This recipe made my mouth water when I was reading through it. Ry Krisp crackers or mini rye bread slices will be perfect with this dip. I will definitely wait for cooler weather though. This is a heavy dip for cool fall parties.
1 32oz. jar sauerkraut, rinsed and drained
10oz. sliced deli corned beef, chopped
2 C. shredded sharp cheddar cheese
2 C. Swiss cheese
1 C. mayonnaise
1/4 C. Russian dressing
1 tsp. caraway seeds, if desired
Rye crackers
In a large bowl, mix the first six ingredients; stir in caraway seeds if desired. Transfer to a greased 13x9 inch baking dish. Bake at 350 degrees for 25-30 minutes or until bubbly. Serve with crackers.
Subscribe to:
Post Comments (Atom)
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ... -
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
No comments:
Post a Comment