cup (175 mL) onion, grated
cup (500 mL) sauerkraut
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
Tbsp (25 mL) pickle juice
cup (375 mL) Gruyère cheese, grated
cup (300 mL) diced corned beef (cut in 1/4-inch/5 mm cubes)
tsp (20 mL) toasted caraway seeds
tsp (2 mL) freshly ground black pepper
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, Gruyère cheese, corned beef, caraway seeds and pepper; stir together until combined. Serve with rye bread, bagel toasts or raw vegetables.
3. Chef’s Tip: Dip can be warmed in a 350°F (180°C) oven for 15 minutes or until heated through, or for 1 minute on HIGH in the microwave.