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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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If you are a lover of Reubens, then you will love this hot dip! - serve with toasted cocktail pumpernickle or rye bread slices - this may be made up to 24 hours in advance then baked. Ingredients:
1 (8 ounce) package cream cheese (very soft but not melted) |
1/2 teaspoon garlic powder (optional) |
cayenne pepper (optional or adjust to taste) |
2 tablespoons sour cream |
1/2 cup kraft thousand island dressing (or use another popular brand) |
1 3/4 cups shredded swiss cheese, divided |
4 ounces sliced pastrami, chopped (or use deli corned beef, chopped) |
1/2-3/4 cup sauerkraut, well drained (hand-squeeze out any excess moisture) |
toasted pumpernickel bread, slices (use cocktail size bread slices, can use cocktail size rye bread, toasted) |
Directions:
1. Heat oven to 400 degrees F.
2. Grease a 9 or 10-inch glass pie plate.
3. In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
4. Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
5. Spread the mixture into the pie plate.
6. Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
7. At this point you may cover and refrigerate for 24 hours.
8. Bake (400 degrees F) 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.
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