Reuben Dip with Dark Rye Toasts

• 8 ounces, weight Cream Cheese, Softened To Room Temperature
• 1/4 cups Sour Cream
• 1/4 cups Mayonnaise
• 2 Tablespoons Ketchup
• 2 Tablespoons Dill Pickle Relish
• 1 Tablespoon Horse Radish Mustard
• 1- 1/2 cup Swiss Cheese, Grated
• 1/2 cups Gruyere Cheese, Grated
• 1/4 pounds Deli-style Corned Beef, Chopped
• 3/4 cups Sauerkraut, Drained And Rinsed
• 1/4 cups Fresh Parsley, Chopped Plus Extra For Garnish
• 6 slices Dark Rye Bread, Cut Into 1 1/2 Inch Slices, Toasted

1. Preheat your oven to 350 F.
2. In a food processor or blender, combine the cream cheese, sour cream, mayo, ketchup, relish, and horseradish mustard.
3. Puree until smooth.
4. Into a large bowl, add the cream cheese sauce, Swiss cheese, Gruyere cheese, corned beef, sauerkraut, and fresh parsley.
5. Stir to combine thoroughly.
6. Pour the mixture into a small baking dish (I used a small oval baker but a loaf pan size could also work).
7. Bake at 350 F for 15-20 minutes or until bubbly.
8. Serve immediately with dark rye toasts.
9. Enjoy!

weight cream cheese, sour cream, mayonnaise, ketchup, radish mustard, swiss cheese, gruyere cheese, beef, sauerkraut, fresh parsley, rye bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/reuben-dip-with-dark-rye-toasts/ (may not work)