Description
The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you’re going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.
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
- ΒΌ 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
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 24