Whether you are looking for a great dip to serve on St. Patrick’s Day or gearing up for March Madness, you can never go wrong with this Hot Reuben Dip. It has all your favorite Reuben flavor in a fun and easy dip – cream cheese, Swiss, thousand island, pastrami, and sauerkraut with a little kick from horseradish and spicy brown mustard. Serve it up on some toasted rye and you’ve got deli-fresh flavor in a hot and cream dip that is always a party favorite!
Hot Reuben Dip
1 (8 oz) package cream cheese, softened
1/2 cup Thousand Island salad dressing
1/3 pound sliced pastrami, chopped
1 tablespoon horseradish
2 teaspoons spicy mustard
black pepper to taste
1 1/2 cup grated Swiss cheese
1 cup canned sauerkraut, well drained
Smoked Paprika for garnish (optional)
Mix cream cheese, Thousand Island dressing, horseradish, mustard, and black pepper together util smooth. Stir in 1 cup Swiss and pastrami. Spread into a 2 cup casserole dish or pie plate. Top with sauerkraut and remaining 1/2 cup of Swiss. Sprinkle with smoked paprika.
Note: To make ahead, cover and refrigerate up to 24 hours before serving.
Bake at 400, uncovered for 15 minutes or until cheese is bubbly.
Serve with toasted rye cocktail bread, rye crisps, pretzels or your favorite cracker.