Hot Reuben Dip

Course : Dips
Serves: 20
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16 ounces sauerkraut -- drained and -- squeezed dry
1 small onion -- finely chopped
1/4 pound cooked corned beef
1 cup mayonnaise
1 cup sour cream
2 tablespoons prepared horseradish
1 cup shredded Swiss cheese -- (4 oz

Preparation / Directions:

Preheat the oven to 350F. Place the sauerkraut, onion and corned beef in a blender or a food processor that has been fitted with its cutting blade. Process until finely chopped. Combine the mixture with the remaining ingredients in a 1-quart casserole dish that has been coated with nonstick vegetable spray. Bake for 30 to 40 minutes, until heated through. Note: You can serve this with crackers or pita chips, but if you want that authentic Reuben sandwich flavor, try serving it with crispy rye bagel chips or party (cocktail sized) rye bread. Makes 5 cups.

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