Hot Reuben Dip

By á-6416

Ingredients

• 1 cup corned beef (Carl Buddig) chopped
• 1 cup grated Swiss cheese
• 1 cup grated cheddar cheese
• 1 cup sauerkraut (drained)
• 1 cup mayo (I used Hellman’s Light)

Preparation

Step 1

Mix together in a crock pot and heat until bubbly. Serve with rye crackers (Beth likes triscuits!)(and I like toasted pumpernickel cocktail bread). Yum!