Recipe courtesy of Jerzeygirl4ever
1/2 lb lean sliced corned beef (from the deli)
1/2 lb shredded Swiss (I use the pre-shredded)
1 small can sauerkraut, drained
1 T Dijon mustard
1/2-3/4 small bottle of Thousand Island
Mix everything together.
Bake at 350 till bubbly
It’s generally served as a dip with mini rye bread slices; but can double as dinner served on larger slices of rye bread w/soup or a salad!
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