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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dip includes all of the elements of my fav Reuben sandwich: Pastrami, Swiss cheese, sauerkraut and the taste of Thousand Island dressing, with the addition of cream cheese and sour cream to make it into a dip. Read more . Absolutely perfect for using leftover corned beef after St. Patty's day :-) Ingredients:
4 (8 oz) packages cream cheese, softened |
1 (16 oz) container sour cream |
12 oz. shredded swiss & gryuere cheese mix |
16 ounces pastrami or corned beef, chopped in food processor |
1 cup organic ketchup |
1 cup sweet hot mustard |
2 cups homemade (or best quality) sauerkraut, drained and squeezed |
2 tablespoons salt-free seasoning mix (such as trader joe's 21 salute seasoning or mrs. dash ) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl mix together all the ingredients See Photo. Scoop and spread into large baking dish.
3. Bake for about 30 minutes, or until bubbly around the edges. Serve hot with little cocktail-size pieces of toasted rye bread or everything bagel chips.
4. Note: feel free to halve this recipe, as I am a caterer and made buttloads of it for a party :-) You can also bake the dip in individual baking dishes, like ramekins, as in my photos here.
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