World's Greatest Hot Reuben Dip
Bunny's baked reuben dip with all the flavors of the classic deli sandwich that gets bubbly and brown, perfect served slathered onto rye bread, hearty crackers or crisp vegetables
- 8 oz cream cheese full-fat, room temperature
- 1/2 cup sour cream full-fat, room-temperature
- 1 cup sauerkraut drained
- 1 lb corned beef or pastrami chopped
- 2 tbsp onion, white or yellow minced
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- 4 oz aged Swiss cheese grated or finely chopped
- rye bread, crackers and/or crisp veggies for serving
Preheat oven to 375F.
In a large mixing bowl (I use the KitchenAid with paddle attachment), combine all of the ingredients and blend until combined.
Spray a medium casserole dish with non-stick spray and spread the dip evenly into the dish. Cover with foil.
Bake on the center rack of the oven for 30 minutes or until bubbles start to show around the edges.
Remove the foil and bake for an additional five minutes or until it's golden brown on top.
Let cool about 10 minutes. Serve warm with the bread, crackers and/or crisp vegetables.