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
  1. In a medium bowl, combine turkey pastrami, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard.
  2. Transfer to a greased, 1-quart baking dish.
  3. Bake at 350F for 30 minutes, until heated through and bubbly.
  4. Serve warm with cocktail rye bread.
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!