Name: Baked Reuben Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12 serving(s)
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)

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Recipe by Kittencalrecipezazz

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Baked Reuben Dip created by Jonathan Melendez

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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:

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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.

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RECIPE MADE WITH LOVE BY

@Kittencalrecipezazz

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@Kittencalrecipezazz

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"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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question by mark S.

3/15/2019

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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photo by Jonathan Melendez

3/3/2018

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photo by Jonathan Melendez

3/3/2018

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photo by Jonathan Melendez

3/3/2018

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