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Hot Baked Reuben Dip
Hot Baked Reuben Dip
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in Chef John's savory pastrami dip sandwich, a twist on the classic Reuben with tender corned beef, tangy sauerkraut, zesty mustard, and gooey Swiss cheese.
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
  • 4 ounces shredded Gruyere cheese
  • 4 ounces shredded Emmenthaler cheese
  • 0.25 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
  • Crackers and bread for serving
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • In a large bowl, combine cream cheese, meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Stir well with a wooden spoon for 2 to 3 minutes until fully blended.
  • Pour the mixture into a baking dish and spread it evenly. Use a fork to lightly roughen the surface for better browning and texture.
  • Place in the preheated oven until golden and bubbling, for about 25 to 30 minutes. Allow to cool for around 15 minutes before serving. Enjoy with crackers and bread.

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