Ingredients
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1
-
1/2
-
-
2
-
1/2
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1 3/4
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4
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1/2 - 3/4
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-
-
-
-
-
-
Directions
Baked Reuben Dip,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.,Just a thought …. you will find that a quality, jarred kraut is better and milder than that out of a can. Many times I’ve found the canned style to be too bitter and harsh, it needs to be rinsed. Canned may cost a little less but as they say you only get what you pay for.
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Steps
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1
Done
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Heat Oven to 400 Degrees F. |
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2
Done
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Grease a 9 or 10-Inch Glass Pie Plate. |
|
3
Done
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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. |
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4
Done
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Mix in 1-1/4 Cups Swiss Cheese and the Chopped Pastrami or Corned Beef. |
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5
Done
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Spread the Mixture Into the Pie Plate. |
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6
Done
|
Top With the Sauerkraut, Then Sprinkle Remaining 1/2 Cup Swiss Cheese on Top. |
|
7
Done
|
at This Point You May Cover and Refrigerate For 24 Hours. |
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8
Done
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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. |
