3/4 cup (6 oz.) sour cream
1 TB minced garlic
1/2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. dried dill weed
1 TB Worcestershire sauce
1 tsp. caraway seed
1 cup well drained sauerkraut
1 cup corned beef, chopped finely, OR dried chipped beef

1. Thoroughly mix all ingredients together and refrigerate overnight. Serve with rye or pumpernickel cocktail bread, rye crackers or your favorite crackers.
    
2. Recipe courtesy Betty Bowdren. Sauerkraut Festival FoodTV.com