Sauerkraut Dip

Leftovers can be refrigerated and reheated. This is a recipe I served to family members who neither liked corned beef nor sauerkraut. They couldn’t wait to try their hand at the recipe the following day they enjoyed it so much.

8 oz Canned corned beef
12 oz Sauerkraut, drained and rinsed
8 oz Swiss cheese

4 oz Cheddar cheese
1 C Sour cream
2 tbsp Chili sauce

Mix everything together and either bake at 350° till cheese melts or you can nuke it.

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