Dill Pickle Reuben Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup chopped corned beef deli sliced, chopped
- 1 cup shredded Swiss cheese divided
- 3/4 cup dill pickles finely chopped and patted dry
- 1/3 cup sauerkraut well drained and squeezed dry
- 2 tablespoons Thousand Island dressing plus more for drizzling
- 1/4 teaspoon caraway seeds optional
Instructions
- Preheat the oven to 375°F and grease a small baking dish.
- Beat the cream cheese and sour cream until smooth.
- Fold in the corned beef, 3/4 cup of the Swiss cheese, chopped pickles, sauerkraut, Thousand Island dressing and caraway seeds.
- Spread the mixture into the dish and top with the remaining Swiss cheese.
- Bake for about 20 minutes, until the cheese melts and the edges turn golden brown.
- Rest 5 minutes before serving.
- Drizzle extra Thousand Island dressing over the top in thin lines.
- Serve warm with rye crackers or toasted rye bread triangles.
Good to Know
Use leftover corned beef from a holiday dinner here; it is exactly what the dip wants.