Hot Baked Reuben Dip
This pastrami dip sandwich is a twist on the classic Reuben. I used pastrami instead of corned beef, which is a little spicier. No matter which you use, you'll enjoy this truly delicious hot dip, which is great served warm or at room temperature.
cream cheese, softened
1
(8 ounce) package
deli sliced corned beef or pastrami, cut into 1-inch pieces
1
pound
sauerkraut, drained well, squeezed very dry
1
cup
shredded Gruyère cheese
4
ounces
shredded Emmenthaler cheese
4
ounces
sweet pickle relish
¼
cup
mayonnaise
2
tablespoons
sour cream
2
tablespoons
ketchup
1
tablespoon
Dijon mustard
1
tablespoon
Worcestershire sauce
1
teaspoon
freshly ground black pepper
1
teaspoon
cayenne pepper, or to taste
1
pinch
Crackers and bread for serving
 Preheat the oven to 400 degrees F (200 degrees C).
  Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
  Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,
  Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.
