I found Cathy's recipe from Noble Pig for Reuben Dip. But I was looking for something with no red meat.
So I decided to make it into Baked Rachel Dip, using Butterball Turkey Pastrami!
Baked Rachel Dip
1/2 pound diced turkey pastrami
1 package (8 ounces) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drained well
1/2 cup sour cream
1 tablespoon ketchup
1 tablespoon spicy brown mustard
cocktail rye bread
In a medium bowl, combine turkey pastrami, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Transfer to a greased, 1-quart baking dish.
Bake at 350F for 30 minutes, until heated through and bubbly. Serve warm with cocktail rye bread.
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Drain sauerkraut.
I really liked that this recipe only calls for a cup of sauerkraut. I bought one 8 oz can and had no leftovers to deal with!
Cut turkey pastrami.
Mix it all up up (except the rye bread)
Then into the oven for 30 minutes until it's heated through and bubbly!
How easy is that??!!!
Ok... dip isn't so pretty to look at... but it tastes sooo good!!
I've tried Reubens a couple of times and never really cared for them. I like all of the ingredients on their own, but together, it just doesn't do it for me.
Maybe I'd like a Rachel? I don't know. But in dip form, this totally rocks!!
It's wicked fast and easy and everyone LOVED it!
Need a quick easy appetizer? Definitely try this!
