Hot buddig Reuben dip

2 pkg (8oz) Philadelphia cream cheese
1/2 cup Daisy sour cream
1pkg (5oz) Sargento shredded Swiss cheese
4 pkg (8oz) Buddig corned beef, chopped
1 cup Frank's (Bararian style) sauerkraut , drained well
3-6 tbsp milk (if too thick)
1 loaf mini rye bread

First, combined the first 3 ingredients in a crock pot on high. Once, that has melted and mixed together, then, add the chopped corned beef and sauerkraut to the mixture in the crock pot. if the dip is to thick add milk a tbsp at a time. Heat on high until dip is warm then turn down to warm and serve on mini rye bread ( found by the deli counter)

First, combined the first 3 ingredients in a crock pot on high. Once, that has melted and mixed together, then, add the chopped corned beef and sauerkraut to the mixture in the crock pot. if the dip is to thick add milk a tbsp at a time. Heat on high until dip is warm then turn down to warm and serve on mini rye bread ( found by the deli counter)

Serving Size: 21-2 oz servings

Number of Servings: 1

Recipe submitted by SparkPeople user QUINN51.