Wednesday, September 29, 2010

Baked Rachel Dip

A couple of weeks ago, I was looking for something different and easy to make for a football snack.

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!

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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.
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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.
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Mix it all up up (except the rye bread)
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Then into the oven for 30 minutes until it's heated through and bubbly!
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How easy is that??!!!

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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!

4 comments:

Joy said...

What a interesting dip! I can't wait to try this.

Kathleen said...

I have to remember this when I have left over corned beef! It sounds delicious!
How are you doing, Spryte?

Patti T. said...

My husband has been asking me to make a similar dip, he loves Rachel's so this might be the one to finally make! I had no idea that there was such a thing as turkey pastrami, thanks for all the great ideas that you give us all.

girlichef said...

Oh, this looks awesomely addicting. And although I love reubens...I've got enough love to go around! YUM :)