Hot Baked Reuben Dip

This pastrami dip sandwich by Chef John has all the ingredients of a Reuben sandwich, corned beef (or pastrami!), sauerkraut, mustard, and Swiss cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 138 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon freshly ground black pepper
• 2 tablespoons sour cream
• 1 teaspoon Worcestershire sauce
• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon Dijon mustard
• 1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
• 1 cup sauerkraut, drained well, squeezed very dry
• 4 ounces shredded Gruyere cheese
• 4 ounces shredded Emmenthaler cheese
• Crackers and bread for serving
• 0.25 cup sweet pickle relish

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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,

Step 4

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.