Baked Reuben Dip
Created by KittenCal on February 28, 2013
- Servings: 12
- Prep Time: 15m
- Cook Time: 20m
- Recipe #8321
Ingredients
- 1 (8 ounce) package reduced-fat cream cheese (very soft but not melted)
- 1 garlic clove, minced
- Cayenne pepper or hot sauce (optional and to taste)
- 2 tablespoons sour cream
- 1/2 cup Kraft Thousand Island Salad Dressing (or use another popular brand)
- 1 3/4 cups shredded swiss cheese, divided
- 4 ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
- 1/2 cup sauerkraut, well drained (hand-squeeze out any excess moisture)
- Toasted pumpernickel bread, slices (use cocktail size bread slices)
How to Make
-
Step 1: Heat oven to 400 degrees F.
-
Step 2: Grease a 9 or 10-inch glass pie plate.
-
Step 3: In a bowl combine the soft cream cheese with garlic, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
-
Step 4: Mix in 1 1/4 cups Swiss cheese and the chopped pastrami or corned beef.
-
Step 5: Spread the mixture into the pie plate.
-
Step 6: Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
-
Step 7: At this point you may cover and refrigerate for 24 hours.
-
Step 8: Bake in a preheat 400 degrees F oven 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.
Nutritional Facts
- Serving Size: 1 (66 g)
- Calories 176.9
- Total Fat - 14.1 g
- Saturated Fat - 7.7 g
- Cholesterol - 41.5 mg
- Sodium - 370.7 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 0.3 g
- Sugars - 2.8 g
- Protein - 8.2 g
- Calcium - 173.5 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg