Thursday, December 23, 2010

Reuben Dip


I have had several get-togethers over the past two weeks trying to see friends and family members to celebrate the holidays, before the actual holiday.  In come cases, I've cooked a meal and in others, I've made an assortment of appetizers.  This week, at one of the gatherings, I made Reuben Dip, Rosemary Chicken Pockets, and Teriyaki Steak Bites for the guests to snack on.  I've made the Teriyaki Steak Bites before as a main course rather than a finger food.  This time, I marinated the beef in teriyaki sauce, wrapped in bacon, secured with a toothpick and baked them.  They were a hit.

The Reuben Dip is a recipe my friend Sally Hoedel sent me from Michigan.  She had it recently at a pre-parade kickoff they hosted and the recipe got great reviews.  My guests really seemed to enjoy this and it was really easy to throw together.

Reuben Dip
courtesy of Sally Hoedel

4 packages (2 oz. each) of corn beef (found near the hot dogs/sandwich meat in the grocery store), cut into small squares
8 oz. of shredded mozzarella
8 oz. of shredded mild cheddar
14 oz. can of sauerkraut (drained)
1 cup of mayo

Mix all the ingredients in a large mixing bowl.  Dump mixture into a 9x11 pan or corning dish and bake for 30 minutes at 350 degrees.  Serve warm with Triscuits.

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