1 large minced onion
1 tablespoon butter
1/2 pound corned beef
3/4 cup well drained sauerkraut (packed)
3/4 cup grated Swiss cheese
2/3 cup mayonnaise
4 ounces cream cheese
2 tablespoons coarse grained mustard
1/2 teaspoon dill weed
Freshly ground black pepper
1 teaspoon caraway seeds
Brown the onion in the butter in a large heavy skillet over medium
heat. While the onion is cooking, finely chop the corned beef and
sauerkraut, a food processor works wonderfully if you have one!. Add
the cooked onion. Add the cheese, mayonnaise, cream cheese, mustard,
dill, and pepper and blend until smooth. Spoon into a serving bowl
and sprinkle with the caraway seeds. Cover and chill for at least 2
hours and up to 48 hours in advance.
Serve with plain or toasted rye bread slices, crackers, or other
sturdy sides.