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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
35mins
Ingredients:
9
Serves:
10-12
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ingredients

  • 1 (8 ounce) package cream cheese (very soft but not melted)
  • 12 teaspoon garlic powder (optional)
  • cayenne pepper (optional or adjust to taste)
  • 2 tablespoons sour cream
  • 12 cup kraft thousand island dressing (or use another popular brand)
  • 1 34 cups shredded swiss cheese, divided
  • 4 ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
  • 12 - 34 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)
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directions

  • 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.

Questions & Replies

  1. Just a thought .... you will find that a quality, jarred kraut is better and milder than that out of a can. Many times I've found the canned style to be too bitter and harsh, it needs to be rinsed. Canned may cost a little less but as they say you only get what you pay for.
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. It has become a tradition for me to make this for every family gathering. If there are any leftovers, my relatives beg for first dibs to take them home! I usually increase the pastrami to 1/2 lb. and almost always forget the sour cream, but it tastes great anyway. I prefer to serve this with triscuits, as they're firm enough to scoop up the dip.
     
  4. 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.
     
  5. This was delish! Wonderful with triscuit crackers. Next time will add more kraut as we love it.
     
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