Pastrami Reuben Dip Recipe

Prepare ingredients

Preheat oven to 375°F (190°C). Drain the sauerkraut very well in a fine mesh strainer; press out excess liquid and coarsely chop so it mixes easily with the pastrami.

Warm a medium skillet over medium heat and add 1 tablespoon butter. Add the diced yellow onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 6–8 minutes.

Add the diced pastrami to the skillet with the onion and cook 2–3 minutes until warmed and edges become slightly crisp. Stir in the drained sauerkraut, brown sugar, and 1/2 teaspoon black pepper. Cook another 2 minutes to marry flavors, then remove from heat and set aside.

In a small bowl, whisk the cornstarch into 1 tablespoon cold water to make a slurry; set aside.

In a medium saucepan over low heat, combine the cream cheese and milk. Stir constantly until the cream cheese begins to soften and the mixture is smooth, about 3–4 minutes. Keep the heat low to avoid scorching.

Add the sour cream, Dijon mustard, Worcestershire sauce, garlic powder, salt, and 1/4 teaspoon black pepper. Stir to combine and heat gently until steaming but not boiling.

Gradually add the grated Gruyère and Swiss cheese a handful at a time, stirring constantly and allowing each addition to melt before adding more. Maintain low heat so the cheese melts into a smooth sauce.

Once all cheese is melted and the fondue is smooth, whisk in the cornstarch slurry and continue cooking 1–2 minutes to thicken slightly. Taste and adjust seasoning if needed. Remove from heat.

Butter a shallow 9-inch (or similar) oven-safe baking dish or cast-iron skillet (about 1 quart).

Spoon about two-thirds of the warm cheese fondue into the prepared dish and spread into an even layer.

Evenly distribute the pastrami and sauerkraut mixture over the cheese layer, then pour the remaining cheese fondue over the top, gently pressing to incorporate so some pastrami remains visible.

Place the baking dish in the preheated 375°F (190°C) oven and bake until the dip is bubbling and the top is lightly golden, about 12–15 minutes. If you want a more deeply browned top, broil on high for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Sprinkle chopped dill or parsley and sliced cornichons over the top as garnish, if using.

Serve warm with house potato chips for dipping.