Hot Reuben Dip 2
An unusual concoction of sauerkraut and corned beef, won the Appetizers and Snacks category of the 2004 High Plains Journal Recipe Contest. Entered by Brandi Jecha, of Timken , Kan. , the Hot Reuben Dip was easy and quick to make. Jecha said the recipe came from an uncle. "My uncle worked in Wyoming for a time, and was served this dip at a friend's house," she said. "We make our own sauerkraut, so I thought it would be a good way to us some of it."
The Jecha's enjoy the flavor of the dip and she usually tries to make it for special occasions. "I like to take it to parties throughout the year, but especially during the end of the year holidays," she said.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 1/2 cups sour cream
- 8 oz cream cheese
- 1 lb. corned beef
- 1 can sauerkraut
- 12 oz swiss cheese
- Carbohydrate 56.1777281620381 g
- Cholesterol 908.306918189306 mg
- Fat 271.419931893368 g
- Fiber 11.5098103785038 g
- Protein 182.869641531031 g
- Saturated Fat 145.155147232343 g
- Serving Size 1 1 Recipe (1676g)
- Sodium 9630.93830842168 mg
- Sugar 44.6679177835343 g
- Trans Fat 29.9916885222198 g
- Calories 3391 calories
Chop meat. Drain kraut. Put all ingredients into a crock pot and heat. Serve with thin crackers.
