¾ cup (175 mL) onion, grated
2 cup (500 mL) sauerkraut
1 pkg (8 oz/250 g) PC Original Cream Cheese
⅔ cup (150 mL) ketchup
⅓ cup (75 mL) mayonnaise
¼ cup (50 mL) kosher dill pickle, seedless and diced
2 Tbsp (25 mL) pickle juice
1 ½ cup (375 mL) Gruyère cheese, grated
1 ¼ cup (300 mL) diced corned beef (cut in 1/4-inch/5 mm cubes)
4 tsp (20 mL) toasted caraway seeds
½ 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.