Baked Reuben Dip
Brooke Duch
ingredients
- 1 (8 oz.) package cream cheese (very soft but not melted)
- 1/2 teaspoon garlic powder
- cayenne pepper (to taste)
- 2 Tbsp. lite sour cream
- 1/2 cup Thousand Island dressing
- 1 3/4 cups shredded Swiss cheese, divided
- 6 ounces pastrami/corned beef, diced
- 1/2-3/4 cup sauerkraut, well drained (hand-squeeze out any excess moisture)
- cocktail size pumpernickel bread, sliced & toasted
directions
- 1
1. Heat oven to 400°
- 2
2. Grease a 9 or 10-inch glass pie plate.
- 3
3. In a bowl combine the soft cream cheese with garlic powder, cayenne pepper, sour cream and Thousand Island dressing; mix vigorously until very smooth.
- 4
4. Mix in 1-1/4 cups Swiss cheese and the diced pastrami or corned beef.
- 5
5. Spread the mixture into the pie plate.
- 6
6. Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
- 7
7. At this point you may cover and refrigerate for 24 hours.
- 8
8. Bake at 400° 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.
Source: Brooke
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