1/3 Photos of Baked Reuben Dip
If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked.
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- 1 (8 ounce) package cream cheese (very soft but not melted)
- 1/2 teaspoon garlic powder (optional)
- cayenne pepper (optional or adjust to taste)
- 2 tablespoons sour cream
- 1/2 cup kraft thousand island dressing (or use another popular brand)
- 1 3/4 cups shredded swiss cheese, divided
- 4 ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
- 1/2-3/4 cup sauerkraut, well drained (hand-squeeze out any excess moisture)
- toasted pumpernickel bread, slices (use cocktail size bread slices, can use cocktail size rye bread, toasted)
- 1Heat oven to 400 degrees F.
- 2Grease a 9 or 10-inch glass pie plate.
- 3In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
- 4Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
- 5Spread the mixture into the pie plate.
- 6Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
- 7At this point you may cover and refrigerate for 24 hours.
- 8Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.
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Nutritional Facts for Baked Reuben Dip
Serving Size: 1 (62 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 218.2
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 8.9 g
- Cholesterol 54.4 mg
- Sodium 365.0 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.3 g
- Sugars 3.1 g
- Protein 9.1 g