Hot Baked Reuben Dip

• 1 (8 ounce) package cream cheese, softened
• 1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
• 1 cup sauerkraut, drained well, squeezed very dry
• 1/4 cup sweet pickle relish
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 4 ounces shredded Gruyere cheese
• 4 ounces shredded Emmenthaler cheese
• Crackers and bread for serving

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
3. Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
4. Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

cream cheese, deli, sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, worcestershire sauce, freshly ground black pepper, cayenne pepper, gruyere cheese, emmenthaler cheese, crackers

Taken from www.allrecipes.com/recipe/246255/hot-baked-reuben-dip/ (may not work)