Directions for: Montreal Deli Dip
Ingredients
cup (175 mL) onion, grated
2 cup (500 mL) sauerkraut
1 pkg (8 oz/250 g) PC Original Cream Cheese
cup (150 mL) ketchup
cup (75 mL) mayonnaise
cup (50 mL) kosher dill pickle, seedless and diced
2 Tbsp (25 mL) pickle juice
1 cup (375 mL) Gruyre cheese, grated
1 cup (300 mL) diced corned beef (cut in 1/4-inch/5 mm cubes)
4 tsp (20 mL) toasted caraway seeds
tsp (2 mL) freshly ground black pepper
Directions
1. Wrap grated onion in a clean kitchen towel or cheesecloth. Wring over kitchen sink to remove all moisture. Transfer squeezed-dry onion to bowl. Repeat with sauerkraut. Add squeezed-dry sauerkraut to bowl with onion.
2. in food processor, combine cream cheese, ketchup and mayonnaise. Blend until smooth; transfer to large bowl. Add dried onion, dried sauerkraut, pickle, pickle juice, Gruyre cheese, corned beef, caraway seeds and pepper; stir together until combined. Serve with rye bread, bagel toasts or raw vegetables.
3. Chefs Tip: Dip can be warmed in a 350F (180C) oven for 15 minutes or until heated through, or for 1 minute on HIGH in the microwave.
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