As you can see from the photo, this dip was very popular at a recent family Christmas party! By the time I made it there with my camera, the hungry hoards had devoured it. I found this recipe in Taste of Home magazine (where, honestly, I don’t find too many recipes I like and was just about to let my subscription lapse). I made half of this recipe for a party of 14 people where we had two hors d’oeuvres.

1 jar (32 ox) sauerkraut, drained well

10 oz deli corned beef, chopped

2 cups shredded sharp cheddar cheese

2 cups shredded Swiss cheese

1 cup mayo (I used light)

3/4 cup Russian dressing

1 tsp caraway seeds

Mix the first six ingredients then stir in the seeds. Transfer to a greased 13×9 baking dish and bake at 350 for 25-30 minutes until bubbly.

I cooked mine at home and reheated in the microwave at the party. I served it with rye bread cut into quarters and some gluten free crackers (for me).

It was fantastic! I ate some leftovers the next day on celery and that was good too. It tastes just like a reuben sandwich. It was a snap to put together. I’m adding this to my “easy” file!