Backed Reuben Dip

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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

12teaspoon garlic powder (optional)c(optional or adjust to taste)

cayenne pepper to taste or admet

2tablespoons sour cream

12cup kraft thousand island dressing (or use another popular brand)

3cups shredded swiss cheese, divided

4ounces sliced pastrami, chopped (or use Deli corned beef, chopped)

1234cup 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)

DIRECTIONS

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.