Hot Baked Reuben Dip
Description
This pastrami dip sandwich by Chef John has all the ingredients of a Reuben sandwich, corned beef (or pastrami!), sauerkraut, mustard, and Swiss cheese.
Ingredients
•
1 (8 ounce) package cream cheese, softened
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1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
•
1 cup sauerkraut, drained well, squeezed very dry
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4 ounces shredded Gruyere cheese
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4 ounces shredded Emmenthaler cheese
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1/4 cup sweet pickle relish
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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1 tablespoon ketchup
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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Crackers and bread for serving
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
3
Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,
4
Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.