Luisa's Reuben Dip
From luisascatering 11 years ago
- 45 minutes to make
- Serves 8
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 :-) See less
Ingredients
- 4 (8 oz) packages cream cheese, softened shopping list
- 1 (16 oz) container sour cream shopping list
- 12 oz. shredded Swiss & Gryuere cheese mix shopping list
- 16 ounces pastrami or corned beef, chopped in food processor shopping list
- 1 cup organic ketchup shopping list
- 1 cup sweet hot mustard shopping list
- 2 cups homemade (or best quality) sauerkraut, drained and squeezed shopping list
- 2 tablespoons salt-free seasoning mix (such as Trader Joe's "21 Salute seasoning" or "Mrs. Dash") shopping list
How to make it
- Preheat oven to 350 degrees F.
- In a large bowl mix together all the ingredients See Photo. Scoop and spread into large baking dish.
- 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.
- 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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