Hot Baked Reuben Dip

The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.

• 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
• ¼ cup sweet pickle relish
• 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

Recipe Instructions

Step 1

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

Step 2

Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.

Step 3

Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.

Step 4

Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.