Reuben Dip

Unless you're having a party or are feeding a football team you may want to  halve this recipe, which makes a very large dish of  hot, bubbling cheesy goodness to scoop up or spread on rye, pumpernickel or  crackers.   You may decide to freeze half the recipe, without mayonnaise, and add  it when  baking it later.  Leftover spread makes a fabulous sandwich,  or omelet  filling.

It's interesting that there's no corned beef in this, and half the cheese is cheddar, and --hey --where's the thousand island  dressing?   It may be a  non-traditional  recipe as far as reubens go, but certainly delicious! Credit goes to Pioneer Electric's Country Living Magazine.

Finely chop 18 oz of dried beef ( from a jar) and a 28 oz can of drained  sauerkraut. Stir together, then add 1 cup real mayonnaise, 8 oz shredded Swiss, and 8 oz shredded cheddar cheese.  Place in a non-aluminum baking dish, cover, and bake in preheated  350 oven  for about 30 minutes, til bubbling and hot throughout.

I've  microwaved  this dish on reduced power, but  like the texture better when baked slowly in the oven.