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Baked Reuben Dip

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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.”
READY IN:
35mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

  • 226.79 g package cream cheese (very soft but not melted)
  • 2.46 ml garlic powder (optional)
  • cayenne pepper (optional or adjust to taste)
  • 29.58 ml sour cream
  • 118.29 ml kraft thousand island dressing (or use another popular brand)
  • 414.03 ml shredded swiss cheese, divided
  • 113.39 g sliced pastrami, chopped (or use Deli corned beef, chopped)
  • 118.29-177.44 ml 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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