Baked Reuben Dip
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 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)
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.
Reviews
-
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.
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