Hot Baked Reuben Dip So Tasty

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Hot Baked Reuben Dip

"The classic sandwich is transformed to dip shape, but I used pastrami in preference to corned beef that is a little spicier. No matter which you use, you're going to enjoy this clearly delicious warm dip, which is also great heat. Or room temperature."

Ingredients :

1 (8 ounce) package cream cheese, softened
1 pound deli sliced corned pork or pastrami, cut into 1-inch portions
1 cup sauerkraut, tired properly, squeezed very dry
1/four cup candy pickle take pleasure in
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon freshly floor black pepper
1 pinch cayenne pepper, or to flavor
four oz shredded Gruyere cheese
4 ounces shredded Emmenthaler cheese
Crackers and bread for serving

Instructions :

Prep : 15M	Cook : 24M	Ready in : 55M

Preheat oven to four hundred levels F (2 hundred levels C).
Place cream cheese in a huge bowl; add chopped meat and sauerkraut, sweet pickle savor, mayonnaise, bitter cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix very well with a wood spoon till nicely mixed, 2 to a few minutes.
Transfer mixture to an ovenproof baking dish. Distribute frivolously and easy out the pinnacle. To increase the floor publicity, add texture, and encourage browning, roughen up the floor a bit with the tines of a fork.
Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool barely before serving, approximately 15 minutes.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook it evenly, and make clean-up less difficult.

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