Baked Reuben Dip

READY IN: 35mins
SERVES: 10-12


  • 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)


  • 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.