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.

Category: Appetizers

Cuisine: not set