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Reubin Dip
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Source: Anne Chambers
| 2 4-ounce packages | Budig corned beef, chopped |
| 2 cups | mayonnaise |
| 8 ounces | Swiss cheese, shredded |
| 8 ounces | cheddar cheese, shredded |
| 1 16-ounce can | sauerkraut, drained and snipped |
party rye bread.
Mix all ingredients together, pour into a dish. (Anne Chambers uses a white oblong corningware).
Bake at 325?F for 25 minutes.
Serve with party rye bread.
From Anne Chambers who says, "Tastes great! I hate sauerkraut, but love this dip!"
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