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Reuben Dip (#17)

December 22, 2011 by admin

 

I saw this recipe in a free cookbook from Philadelphia Cream Cheese. You had to buy a crap load of their cream cheese to get the book, but I’m a sucker for that kind of thing….plus it was an excuse to make cheesecake. When I saw this recipe, I had the same reaction I did to the recipe for ‘chicken wing dip‘: It was either going to be horrific or awesome.

It was awesome.

That’s right. I’m deviating from my dip format, and I’ll just tell you up front: this is a 5 PRETZEL DIP. It’s gooey. Comforting. Delicious. I think I’m becoming obsessed with dips-that-taste-like-sandwiches. Really, it is a spreadable sandwich (but that sounds kind of gross).

 

RECIPE

 

I forgot to take pictures at first. Here’s one of a couple of the ingredients. Imagine the rest:

 

 

 

4 ounces (1/2 pkg.) cream cheese, softened

1/2 cup Thousand Island dressing

1/4 lb sliced deli pastrami, chopped

3/4 cup well-drained sauerkraut

1 pkg (8 oz) Swiss cheese slices, chopped

 

1. Heat oven to 350.

2. Mix cream cheese and dressing in medium bowl; stir in remaining ingredients.

3. Spread onto bottom of 9-inch pie plate or shallow dish.

4. Bake 20 minutes, until heated through. (Or you can microwave it.) Serve warm with rye bread or crackers.

 

THE PROCESS

 

I thought since it’s served in a pie plate, I could use a smallish mixing bowl. So I mixed the cream cheese and dressing, trying to smooth it to get out the clumps. Then I added the sauerkraut.

 

 

 

Then I added the pastrami and Swiss and promptly realized I should’ve used a bigger mixing bowl. Ah well. It required me to mix slowly and gently while making myself breathe meditatively.

 

 

 

Put it in the pie plate. Ready to go. I actually made this during the morning, and then popped it in the oven when our friends arrived at night. Perfect.

 

 

 

Bake that puppy up! Cook it until it’s bubbly and luscious looking.

You can serve this with pickles too, but when I tried it…all I tasted was pickle.

We also decided that it needed a stronger sauerkraut taste. I think this comes down to quality of ingredients. I got cheap stuff, but next time I’ll get the fancy 1000 Island dressing and some sauerkraut from the meat area.

ENJOY!

And happy holidays.

 

 

 


2 Comments »

  1. David says:

    This really tastes amazing! Really difficult to stop eating it, so BEWARE!!!!

  2. Patty K says:

    We LOVE reubens, and my resident chef says he’s going to try this one out! Thank you!

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