Reviewed: Mar. 31, 2000

This recipe is excellent and very different from the norm. I have recieved many requests for the recipe and have been asked to bring the dip to work several times. We like it best with crackers. I have also mixed all the ingredients together in a crock pot, so it would keep warm and it is just as good

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45 users found this review helpful

Reviewer:

Tammy Christie

Reviewed: Apr. 24, 2000

This dip was so easy to make. Everyone loved it and I have given the recipe to many friends.

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1 user found this review helpful

Reviewer:

GLOEGGLER

Reviewed: May 14, 2000

This dip tastes just like a Reuben sandwich, but unless you keep it hot, the cheese congeals into a gluey, impossible-to-scoop-up mess. Make sure to serve this in a hot chafing dish or keep the baking dish on an electric hot tray.

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122 users found this review helpful

Reviewer:

Hillary Quinn

Reviewed: Jun. 6, 2000

This recipe was a hit at the office potluck! I did it in a crockpot and kept it on low from the time I arrived at work until lunch time. Take care to stir often because the Swiss cheese has a tendency to burn. Can't go wrong with this if you love Ruebens!

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3 users found this review helpful

Reviewer:

KBENCA

Reviewed: Jul. 31, 2000

A big hit at potluck! I also enjoyed taking leftovers to work: a couple of minutes in the microwave and I had a hot lunch!

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2 users found this review helpful

Reviewer:

FLOWERCHICK

Reviewed: Sep. 25, 2000

mmmm mmmmm good. But you must like reubens and if you do this is the best.

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1 user found this review helpful

Reviewer:

ENAWAY8

Reviewed: Dec. 23, 2000

Dis recipe is da bomb! I take it to one party, it broke da mout'!!! Ono-licious!

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1 user found this review helpful

Reviewer:

ALOHA CHEF

Reviewed: Jan. 13, 2001

Excellent recipe, Very unique and quite yummy! Thanks..

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Reviewer:

PONYGIRL64

Reviewed: Feb. 2, 2001

Very Easy........always a hit!

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Reviewer:

kamarce

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Garfield Heights, Ohio, USA

Reviewed: Feb. 3, 2001

I made this for New Years and a recent gathering of friends. Everyone really liked it and wanted the recipe. I made it in a pretty pie plate, it was very easy to serve that way with party rye toasted(with a little margarine)surronding the plate.

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1 user found this review helpful