Hot Baked Reuben Dip
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
- 1 cup sauerkraut, drained well, squeezed very dry
- 4 ounces shredded Gruyère cheese
- 4 ounces shredded Emmenthaler cheese
- ¼ cup sweet pickle relish
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- Crackers and bread for serving
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
- Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,
- Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.
Source
Original recipe: View Original
