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This Dip will wow you St,Patrick’s Day party. Don’t be surprised if they ask for the recipe.
1 8 ounce block of cream cheese
1⁄2teaspoon garlic powder (optional)c(optional or adjust to taste)
cayenne pepper to taste or admet
2tablespoons sour cream
1⁄2cup kraft thousand island dressing (or use another popular brand)
1 3⁄4 cups shredded swiss cheese, divided
4ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
1⁄2–3⁄4cup sauerkraut, well drained (hand-squeeze out any excess moisture)
toasted pumpernickel bread, slices (use cocktail size bread slices, can use cocktail size rye bread, toasted)
Heat oven to 400 degrees F.
Grease a 9 or 10-inch glass pie plate.
In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
Spread the mixture into the pie plate.
Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
At this point you may cover and refrigerate for 24 hours.
Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.