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Reuben Dip for St Patrick's Day
Beth’s Reuben Dip
1 cup corned beef (Carl Buddig) chopped
1 cup grated Swiss cheese
1 cup grated cheddar cheese
1 cup sauerkraut (drained)
1 cup mayo (I used Hellman’s Light)
Mix together in a crock pot and heat until bubbly. Serve with rye crackers (Beth likes triscuits!)(and I like toasted pumpernickel cocktail bread). Yum!