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.
Pairs Well With
I was looking for a football snack that had no red meat, but thought Reuben Dip sounded yummy. So I changed it to Rachel Dip and used Turkey Pastrami!