Prep 15 mins
Cook 20 mins
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.
- 226.79 g package cream cheese (very soft but not melted)
- 2.46 ml garlic powder (optional)
- cayenne pepper (optional or adjust to taste)
- 29.58 ml sour cream
- 118.29 ml kraft thousand island dressing (or use another popular brand)
- 414.03 ml shredded swiss cheese, divided
- 113.39 g sliced pastrami, chopped (or use Deli corned beef, chopped)
- 118.29-177.44 ml 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)
- Heat oven to 400 degrees F.
- Grease a 9 or 10-inch glass pie plate.
- In 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.
- Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
- Spread the mixture into the pie plate.
- Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
- At this point you may cover and refrigerate for 24 hours.
- Bake (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.
This turned out to be really good. I did adjust ingredients to make it taste more like a reuben sandwich. Also, I carved out the middle of a large rye bread loaf and baked it inside that. THAT part was fabulous.
My daughter made this for Christmas Eve and everyone seemed to really like it. She added the sauerkraut in with the rest of the ingredients vs. putting on top and served with fritos and crackers.
This was excellent! I am a saurkraut fanatic and I can never pass up a reuben. The dip satisfied my craving for my favorite sandwich. I served it with rye crackers and cocktail rye bread.