The ingredients list is a little intimidating at first. However, once I got into the process of making it, it was really pretty simple. The dip cooks up pretty fast so it’s ready to go whenever you have surprise guests pop in. Everyone always raves about this and its a common potluck dish for me now. Check out what they are saying about this recipe over at All Recipes:
“This Dip was Excellent! Reuben Sandwiches are my favorite & this dip tasted just like the sandwich!”
I couldn’t agree more. If you like Reuben sandwiches, you are going to love this dip. If you just want a small batch for yourself, cut the recipe in half.
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 Hellmann’s mayonnaise
2 tablespoons Daisy sour cream
1 tablespoon Heinz 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
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.
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Quick Tip: Serve with rye toast or celery sticks.
Thanks again to All Recipes for amazing recipe.