Baked Reuben Dip

Baked Reuben Dip created by Jonathan Melendez

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.

Ready In:
35mins
Serves:
Units:

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)

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. mark S.
    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.
    Reply
  2. Jonathan Melendez
    Baked Reuben Dip Created by Jonathan Melendez
    Reply
  3. Jonathan Melendez
    Baked Reuben Dip Created by Jonathan Melendez
    Reply
  4. Jonathan Melendez
    Baked Reuben Dip Created by Jonathan Melendez
    Reply
see 20 more icons / navigate / navigate-down
Advertisement