Hot Baked Reuben Dip recipe
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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 ¼ 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
Nutrition Info
- 138 caloriescarbohydrate: 5.1 gcholesterol: 33.1 mgfat: 9.9 gfiber: 0.3 gprotein: 7.5 gsaturatedFat: 4.9 gservingSize: -sodium: 441.3 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Hot Baked Reuben Dip
Directions
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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.