The Best Recipes for Hot Baked Reuben Dip

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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."

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
  • 1/4 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
  • 4 ounces shredded Gruyere cheese
  • 4 ounces shredded Emmenthaler cheese
  • Crackers and bread for serving

Instructions :

Prep : 15M Cook : 24M Ready in : 55M
  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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